Baked Tofu Ramen with Ginger Miso California Prune Sauce

Made this delicious baked tofu ramen with ginger miso California prune sauce in honor of March or nutrition month. It’s loaded with nutrients from vegetables such as mushrooms, scallions, and bok choy, as well as high-protein organic tofu (or tempeh) coated in a spicy ginger miso prune sauce.

I love using California prunes in both sweet and savory dishes. They work incredibly well in thickening sauces and adding a subtle natural sweetness. This sweet & sticky prune sauce is one of my favorites for marinating proteins. So far I’ve tested it with tofu, tempeh, and fish and have to say I’m hooked! I’m pretty sure it would go well with other sources of protein such as chicken and beef also.

California prunes are impressively high in nutrients! They contain numerous vitamins and minerals like calcium, potassium, iron, retinol, and vitamin K, in addition to fiber and antioxidants. They’re naturally sweet, with no added sugar, and have a low glycemic index. That’s why they can help manage weight and balance blood sugar levels. California Prunes are also known for improving several health conditions, such as osteoporosis, heart health, constipation, and other digestive issues.

To make the sauce, all you need is a regular or a hand-held immersion blender. Just throw everything in, blend until smooth, and use to coat or marinate your choice of protein. You can either saute the tofu or tempeh strips in a bit of avocado oil or bake them in the oven. I prefer baking since it saves you time and effort, plus there’s no need to add any oil. Just place the baking dish in the oven, prepare the rest of the meal, and check back on it 15-25 minutes later.

I also used some of the remaining ginger miso California prune sauce to thicken the ramen broth for more flavor. Feel free to use whatever vegetables for the ramen that you have on hand. I had mushrooms, scallions, and baby bok choy, which is what I used here.

Can’t wait for you to try this recipe! Please leave a comment below if you do, or better yet, share your photos with us on Instagram and Facebook by tagging @nutriholist #nutriholist. Enjoy!

Baked Tofu with Ginger Miso California Prune Sauce

Serves 4

Ingredients

• 7 California prunes
• 1 tablespoon organic miso
• 1 tablespoon tomato paste
• 2 tablespoons lemon juice
• 1-inch fresh ginger root
• 3/4 cup water
• 1 package organic firm tofu (350 g/12 oz) {See Note}

Directions

1. Preheat the oven to 400F and line a baking tray with parchment paper
2. Add all ingredients except tofu to a blender and blend until smooth
3. Wrap the block of tofu in paper towels and press with something heavy (like the back of a plate) to remove the excess liquid. Cut into strips or cubes and dip into the prune sauce to coat
4. Place coated tofu strips on the baking sheet and bake in the oven at 400F for around 25 minutes, until browned and crispy around the edges. Toss in the remaining prune sauce (reserve the rest for the ramen) and serve with vegetables, rice, or ramen (recipe below)

NOTE: You can also use organic tempeh instead of tofu. No need to press it. Just cut into cubes, cover in sauce, and bake for 15-20 minutes.

Vegetable Ramen

Serves 4

Ingredients

• 1 teaspoon unrefined avocado or coconut oil
• 3 cups sliced mushrooms
• 3 stalks scallions, chopped (more for garnish)
• 3 garlic cloves, grated or crushed
• 1-inch fresh ginger root, grated or finely chopped
• 1/2 teaspoon turmeric
• 3 cups (baby) bok choy, halved lengthwise
• 2 cups vegetable broth or water
• 2 tablespoons organic tamari
• 4 tablespoons ginger miso California prune sauce (recipe above)
• Gluten-free ramen noodles (I used 2 packs of millet & brown rice noodles, ~70g each)
• Unrefined salt, black pepper, red chili flakes, to taste

Directions

1. Heat oil in a large pan over medium. Add mushrooms and saute for about 5 minutes until the juices are released. Add garlic, ginger, turmeric, bok choy, a pinch of salt and black pepper, and saute for another minute
2. Pour in vegetable broth or water, tamari, and ginger miso California prune sauce and bring to a gentle boil. Reduce heat to medium-low and let it simmer for about 10 minutes until the sauce thickens a bit
3. Cook the ramen noodles in a separate pot according to package instructions and add to the pan. Top with the ginger miso prune sauce baked tofu and garnish with chopped scallions and sesame seeds. Enjoy!

* Disclaimer: This is a sponsored post, but all opinions are 100% my own. I would never promote a product that I don’t personally use and love.