Sunflower Ramen with Baked Tofu

The following is an exclusive recipe from Megan Sadd‘s new cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave! Click here to find out more about the book. 


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Sunflower Ramen with Baked Tofu

  • Author: Megan Sadd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 generous servings 1x


While ramen broth traditionally takes hours to prepare, a few helpful shortcuts pare this recipe down to just thirty minutes including toppings! Originally created to avoid finding parking downtown at my favorite ramen restaurant, this speedy recipe is another one of my all time blog favorites.



Baked Tofu

  • 14 oz (400 g) extra-firm tofu
  • 1 tsp cornstarch
  • 2 tbsp (30 ml) soy sauce

Other ingredients

  • 6 oz (170 g) Japanese ramen noodles
  • 4 tsp (20 ml) toasted sesame oil, divided
  • 1½ cups (105 g) sliced mushrooms
  • 1 tbsp (15 ml) soy sauce ortamari

Sunflower Broth

  • 1 large shallot
  • 3 cloves garlic
  • 3 tbsp (24 g) roasted sunflower seeds
  • 4 cups (1 L) mushroom broth
  • 3 tbsp (50 g) white or yellow miso
  • 2 tbsp (17 g) nutritional yeast
  • 2 tbsp (30 ml) soy sauce or tamari
  • 2 tsp (10 ml) chili oil
  • 1 tbsp (15 g) minced ginger
  • Pinch of red pepper flakes
  • ½ cup (68 g) corn (fresh or frozen)


  • 3 green onions
  • Chili oil


  1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Wrap the tofu in a clean kitchen towel. Gently press some of the water out, then dice the tofu into 1-inch (2.5-cm) cubes.
  2. Toss the tofu with cornstarch, then add the soy sauce and coat evenly. Bake the tofu on a lined baking sheet for 20 minutes and flip halfway through. It’s okay if the oven is still heating. While the tofu bakes, boil the ramen according to package instructions, then drain.
  3. Heat 1 teaspoon of the sesame oil in a pan over medium-high heat and add the sliced mushrooms. Drizzle them with 1 tablespoon (15 ml) of soy sauce. Cook until browned, 3 to 4 minutes, stirring occasionally. In the meantime, roughly chop the shallot and garlic.
  4. Transfer the cooked mushrooms to a bowl. Put the pan back over medium-high heat with 1 teaspoon of the sesame oil.
  5. Cook the shallot and garlic for 3 to 4 minutes, stirring often, and then transfer to a high-speed blender. Add the sunflower seeds, broth, miso, yeast, soy sauce, the remaining 2 teaspoons (10 ml) of the sesame oil, chili oil, ginger and pepper flakes to the blender and blend on high until smooth and creamy, about 3 minutes. Chop the green onions as the broth is blending.
  6. Heat the broth and corn in a saucepan until hot. Divide the broth between serving bowls. Top each bowl with noodles, baked tofu, mushrooms and scallions. Finish with a drizzle of chili oil.



  • This recipe can be easily doubled to feed four to six, but you may need to blend the broth in two batches.
  •  Use gluten-free tamari for the soy sauce, if needed.

Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.



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