Veggie Ramen Casserole (Dump & Bake)
This Dump and Bake Veggie Ramen Casserole bakes ramen noodles, mixed vegetables, and tofu together in a savory and spicy broth to leave you with a meal that’s as comforting as a bowl of ramen soup. Vegan, Oil-Free, Gluten-Free Option.
Servings 4 servings
Calories 633kcal
Ingredients
For the Broth:
- 4 cups water
- 1/4 cup tamari or soy sauce
- 2 tablespoons hoisin sauce
- 1-2 tablespoons sriracha
- 5 cloves garlic minced
For the Casserole:
- 4 packets ramen noodles* seasonings discarded
- 1 16 ounce super firm tofu, fine dice
- 4 cups mixed vegetables* thawed if frozen
- 3-4 green onions sliced; for garnish
- Other toppings suggestions: sesame oil chili oil, sesame seeds, etc
Instructions
- Prep: Preheat the oven to 350F and set a 9x13” casserole dish aside.
- Broth: Add the water to a large bowl or measuring cup. Add in the soy sauce, hoisin sauce, sriracha, and garlic. Whisk well, until evenly distributed and the hoisin sauce is completely dissolved. Set aside.
- Layer the Casserole: Spread the ramen noodles evenly across the base of the casserole dish. Sprinkle the tofu evenly on top, then sprinkle the veggies on top as well. Use tongs or clean hands to evenly distribute the veggies and tofu to create an even layer on top of the noodles. Pour the prepared broth evenly over the noodle and veggie mixture.
- Bake: Cover the tip of the casserole dish with a baking sheet to prevent some evaporation. Bake covered in the middle rack of the oven for 20 minutes.
- Mix: Remove the casserole from the oven and uncover. Use tongs to separate the ramen noodles, mixing them gently with the tofu and vegetables.
- Bake: Return the casserole to the oven; bake for an additional 10 to 15 minutes, until most or all of the broth has been absorbed by the noodles.
- Serve & Store: Sprinkle the green onions evenly over the casserole. Serve warm as-is, or topped with sesame oil or chili oil (as desired). Store any leftovers in the refrigerator in a sealed container for up to 4 days.
Video
Notes
- Mixed vegetables: I like to use a variety of vegetables including carrots, bell pepper, mushrooms, broccoli, and snow peas. You can choose to use a bag of frozen mixed vegetables, or use a combination of whatever vegetables you have in the fridge.
- Gluten-Free: Use gluten-free tamari and soy sauce, and gluten-free rice noodles instead of wheat noodles; proceed with the recipe as written
Nutrition
Calories: 633kcal | Carbohydrates: 73g | Protein: 33.4g | Fat: 26.5g | Sodium: 2477mg | Fiber: 7.1g