Overhead view of Maple Curry Garlic Ramen Noodle Bowl with wooden chopsticks on a light blue background

Maple Curry Garlic Ramen Noodle Bowls

Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu, baby portabella mushrooms, broccoli, and a sweet and tangy maple curry garlic sauce make this the perfect simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.

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Overhead view of Maple Curry Garlic Ramen Noodle Bowl with wooden chopsticks on a light blue background
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Maple Curry Garlic Ramen Noodle Bowls

Prep Time15 mins
Cook Time45 mins
Fridge Time30 mins
Course: Main Course
Servings: 3
Calories: 418kcal
Author: Gina Fontana


  • 1 block firm tofu , pressed and sliced (use pumpkin seed tofu if soy-free)
  • 5 medium-large baby portabella mushrooms , washed and sliced
  • 9 ounces broccoli florets
  • 1-2 tablespoons oil (avocado or extra-virgin olive oil)
  • ¼ - ½ teaspoon kosher salt
  • 1 package of gluten-free ramen noodles , cooked (enough for 2-3 servings)
  • 2 tablespoons tahini
  • 1 teaspoon fresh lime juice


  • ½ cup gluten-free soy sauce , tamari or use liquid aminos, if soy-free
  • ¼ cup pure maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic , minced
  • 1 tablespoon red curry paste
  • ½ teaspoon ground ginger (spice)


  • crispy garlic (1 clove of garlic + a little extra-virgin olive oil)
  • green onion , chopped
  • sesame seeds
  • microgreens
  • watermelon radish (optional)


  • A day ahead, marinate the tofu and mushrooms. Press and slice the tofu and slice the mushrooms.
  • Make the marinade by combining the soy sauce, maple syrup, sesame oil, garlic, red curry paste, and ground ginger. Pour a little bit on the bottom of an 8x8-inch oven-safe baking dish. Layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over the top making sure all of the pieces are covered. Cover and place in the fridge 30 minutes or overnight, if possible.
  • Heat the oven to 425°F. Uncover the marinated tofu and mushrooms and set the pan in the oven. Bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the oil, sprinkle with salt and place in the oven to bake for about 15 minutes.
  • Meanwhile, cook the ramen noodles according to package directions. Drain and rinse. Set aside while the tofu and broccoli finish baking.
  • Crisp up the sliced clove of garlic in a small frying pan with a tiny amount of oil until golden brown. Set aside.
  • Once the tofu and mushrooms are done, gently move the tofu and mushrooms to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce. Spoon noodles into 2-3 bowls. Top each bowl with broccoli, mushrooms, and tofu. If the noodles seem too dry, add a little bit more soy sauce. Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish, if using. Best enjoyed right away.


Nutrition Facts
Maple Curry Garlic Ramen Noodle Bowls
Amount Per Serving
Calories 418 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Trans Fat 0.03g
Polyunsaturated Fat 9g
Monounsaturated Fat 9g
Sodium 2413mg101%
Potassium 978mg28%
Carbohydrates 38g13%
Fiber 6g24%
Sugar 22g24%
Protein 23g46%
Vitamin A 1325IU27%
Vitamin C 78mg95%
Calcium 270mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Curry Garlic Gina Fontana Ramen
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