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.

Baked Tofu With Ginger Miso California Prune Sauce [Vegan]




Cooking Time




For the Baked Tofu With Ginger Miso California Prune Sauce:

  • 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 (12 ounces)

For the Veggie Ramen:

  • 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
  • Unrefined salt, black pepper, red chili flakes, to taste


For the Baked Tofu With Ginger Miso California Prune Sauce:

  1. Preheat the oven to 400°F 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 400°F 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)

For the Veggie Ramen:

  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!


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.


Nutritional Information

Per Serving: Calories: | Carbs: g | Fat: g | Protein: g | Sodium: mg | Sugar: g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.