Easy "Chicken" Vegan Ramen

Jazzed up instant ramen - but make it plant-based! Crispy tofu, fresh baby bok choy, corn and nori make this instant ramen a satisfying lunch -l perfect for cold winter days. Add chili crisp for spice, and don’t forget to slurp up the broth, it is absolutely delicious!

Serves: 1
Plant-Based, Vegan, High Protein


½ tablespoon avocado oil

4 oz extra firm tofu, cut into triangles

2 heads baby bok choy, halved lengthwise

1 package Immi Black Garlic “Chicken” Ramen

4 snack-sized sheets nori



¼ cup corn

1 teaspoon chili crisp

1 green onion, thinly sliced

½ teaspoon toasted sesame seeds



In a small pan, heat the avocado oil over medium heat. Press the tofu between two paper towels to absorb excess moisture. Season the tofu with salt and pepper, and place into the hot oil. Fry for 2 minutes per side, or until crispy. Remove the tofu and fry the bok choy in the remaining oil until golden brown. Set aside. 

To make the ramen, bring 2 cups of water to a boil over high heat. Add the noodles and cook for 7-9 minutes, breaking up the noodles with a fork. Transfer the noodles to a bowl along with 1 cup of the cooking water.  Mix in the seasoning package and nori. Serve with crispy tofu, bok choy, corn, chili crisp, green onion, and sesame seeds.

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