tofu, cut into cubes
vegan hoisin sauce
In a large frying pan over medium heat, warm oil until shimmering. Fry tofu and season with salt and pepper until golden on each side.
In a mixing bowl, coat tofu with vegan hoisin sauce.
Cook ramen noodles until halfway done. Drain and place in cold water.
delicata squash, sliced into even thickness
chard leaves, sliced
baby bella mushrooms, quartered
ginger, finely diced
garlic, finely minced
scallions, thinly sliced
In a large pot over medium heat, fry baby bella mushrooms until golden brown, stirring regularly.
Add squash and fry for 8 mins, stirring often to prevent sticking.
Add scallions, garlic, ginger, and curry powder until fragrant (4 mins).
Add vegetable stock and bring it to a boil. Then, reduce to simmer until squash is soft (easily pierced by a knife).
Stir in coconut cream.
Add ramen noodles and chard leaves to cook until done.
Add all seasonings into the curry. Taste and adjust as you go.
To serve, you will be dividing into two portions. In a bowl, place tofu at the bottom. Spoon coconut curry and noodles over it. Sprinkle with sesame seeds on top.