Vegan Tofu Ramen



Hi there! Are you fancying some Vegan Ramen? Look no further, you’re in the right place. This Ramen has all the salty and dark notes of miso and contains tasty and well seasoned vegetables from: crispy tofu chunks, garlic and chilli seasoned pak choy and steamed mushrooms.

The combination of all is like a Japanese dance of flavour in your mouth.

This was created from scratch one day and can be eaten with a variation of vegetables for example instead of pak choy I add broccoli occasionally. Ramen is yours to make however you like but the staple must include tofu at least. It just adds that ‘something’ doesn’t it?

This has quickly became a favourite of mine and my partner’s and we religiously eat it every Sunday, when we can.

To make this delicious Vegan Ramen all you need is:

  • Noodles of your choice
  • Miso Paste
  • Peanut-butter
  • Ginger
  • Garlic
  • Olive Oil
  • Tofu
  • Pak Choy
  • Mushrooms
  • Shredded carrot
  • Spring onion (optional)
  • Soy sauce
  • Flour


And the How To?


  1. Start with sizzling two cloves of garlic and about an inch of fresh ginger, cubed,  in a pot.
  2. Once golden, add a tablespoon of peanut butter and a teaspoon of water. Cook for a bit and then add a tablespoon of miso paste and a teaspoon of water. Mix.
  3. After cooking for a few minutes, fill the pot with either pure water or vegetable stock water.
  4. Bring to boil, and simmer for about 20 minutes. Keep tasting it, and if it needs more salt or flavor, add a bit of soy sauce.
  5. In a separate pot, when all the toppings have been cooked, bring some water to a boil and toss two bunches of noodles in. Cook al-dente. Once cooked, run it a few times under cold water until they are cold.


Mushrooms- Cut a few small mushrooms of your choice (chestnut, button etc) into 4 pieces and fry them in water. Add a pinch of salt. Once cooked, set aside on a flat plate.

Pak choy- Fry a clove of garlic and an inch of a fresh chilli in olive oil. Wash the pak choy before use and cut it length-wise to a few stringy pieces. Fry for 5 minutes. Once cooked, add it to the flat plate.

Tofu- Cut the tofu into a few small cubes. Put some flour in a bowl and toss the tofu until it is all covered in flour. Afterwards, fry for a few minutes in olive oil. The flour coat will ensure the tofu is crispy. Yum! And once cooked, toss them onto the flat plate with the rest of the toppings.

Carrot- You can use and ordinary peeler and peel the carrot into a few strings to use as a topping. Or, if you’re feeling advanced or are a chef, use a knife to cut the carrot into very thin pieces, length-wise.

Spring onion- Cut into small circles. That’t it! Add to the plate of toppings.

Once everything is cooked and prepared,  separate the cooked noodles into two bowls. Add the toppings on top however you like: in a circular sequence or horizontally. Take a ladle and our the ramen over but don’t drown the noodles too much! Et voila, you can now enjoy some delicious healthy ramen. Bon appetit!








Vegan Unicorn Yogurt Pot


Good morning everyone 🙂

Assuming it is morning if you’re looking up a yogurt recipe! Unless you’re that kind of person that doesn’t live by the rules and eats breakfast for dinner and vice versa (we’ve all been there) and in which case I admire your attitude.

This is a recipe I came up with spontaneously and served it à La Minute. Displayed on the legendary Dr Greger’s ‘How Not To Die’ book (give it a read if you haven’t 😉 ).

The recipe only requires a few simple ingredients and makes your breakfast or snack a lil more interesting!

This recipe is also perfect to pre-prepare so your fridge is stocked up with a few of these unicorn pots in the week and you can grab one whenever you fancy!





  • Alpro Plain Yogurt
  • Vegan granola (Here I used Country Crisp Nut Cereal)
  • Chlorella Powder
  • Tumeric Powder
  • Any red berry powder (I used Sense* for busy lives as I have received a sample 😉 )
  • Vanilla extract
  • Chia seeds
  • Nuts (optional)

Simple How To:

  1. Spread the yogurt into 3 mixing bowls. Use more than one yogurt pot if you are pre-prepping.
  2. Mix at least 1tsp per portion of Chlorella, Tumeric and Berry powder into separate bowls. If you want the colour to be more intense, 1 and a half or 2tsp will work.
  3. Add 2-3 drops of vanilla extract to each mixture.
  4. Start decorating! Use a small transparent glass and pour each mixture slowly so they do not leak into each other. Make sure to measure out equal portions for each colour.
  5. Layer one colour with some chia seeds.
  6. Sprinkle a good portion of granola on top et voila! You have made your own unicorn pot. Enjoy 🙂



Paulina x

Cocoa Orange Porridge

Did someone say chocolate orange porridge? This is my go-to breakfast. It’s like a dessert for breakfast: delicious, full of vitamins, and none of the bad stuff. It’s impossible to feel guilty eating it!


  • 100 g porridge oats
  • 400 ml soy milk
  • 1/2 orange (1 for more flavour)
  • 2 tbsp cocoa powder
  • 1/2 tsp maca powder (optional)

How to:

  1.  Pour the porridge oats and milk into a hob on medium to low heat, stirring frequently.
  2. Cut the orange in half and squeeze it into a bowl or cup (you can use a juicer but I prefer to squeeze it by hand. So does my bank account.)
  3. Measure out the appropriate amounts of cocoa powder and maca powder and add it to the mixture when it starts to boil gently. Pour in the orange juice.
  4. When it boils, turn down the heat, stir, and let it simmer until it reaches a consistency you are happy with.
  5. Top with fruit and seeds.

You can throw away the pulp left from the orange or eat it not to waste it (I don’t always do that I’ll admit.) I topped my porridge with some flax seeds, chia seeds, raspberries, blueberries, goji berries and a banana.