Vegan Thai Red Ramen

Serves 2, Total prep and cooking time 45 minutes

A warming vegan creation - easy to make but a really impressive dish to serve to friends. If you are cooking for a group, or want to save some for later, simply double the recipe but prepare the tofu fresh on the day of eating.

Image Source: https://plantifullybasedblog.com/2019/06/27/red-thai-curry-ramen/
(This image is an example of how the finished product could look, linked recipe is different.)

Ingredients:
4 tbsp thai red curry paste
1 large red onion
3 cloves of garlic
1 aubergine
1 red pepper
1 yellow pepper
Pack of tofu (Extra Firm Tofoo is my favourite)
1 tbsp miso paste
2 tbsp soy sauce
2 tbsp sesame oil
Half a lemon, juiced
1 tsp honey
2 crushed cardamom pods
1/2 tsp apple cider vinegar
Tin of coconut milk
Ramen noodles
300ml vegetable stock

Method:
1. Roughly chop the tofu into bite-sized chunks.
2. Mix the miso paste, soy sauce, 1 tbsp sesame oil, lemon juice, honey, cardamom pods, apple cider vinegar and one clove of garlic together to make the marinade. Add the tofu, smother it in the marinade and place in the fridge while you prepare the remaining ingredients.
3. Chop the peppers and aubergine into similar-sized chunks, cover with a tbsp of sesame oil and a good pinch of sea salt. Place in the oven to roast for 25 minutes.
4.. Sauté the onions, remaining garlic cloves, curry paste and a splash of sesame oil together in a pan on medium heat. Add any seasoning or spices you enjoy.
5. Remove the roasted veg from the oven and add to the pan. Add the coconut milk at this point too. Gradually add the stock depending on how creamy you want your ramen to be. Simmer for 30 minutes or so.
6. Add the tofu and simmer for 5 minutes before adding your noodles. Stir frequently to ensure they do not stick.
7. Serve! Garnish with a wedge of lime, some black sesame seeds, spring onions or chopped coriander for maximum deliciousness.