🌱 Vegan Miso Masala Udon with Tandoori Tofu
 

Cuisine: Indo-Japanese Fusion
 

• Prep Time: 20 mins

• Cook Time: 25 mins

• Serves: 2–3

🧄 Ingredients:

For the Tandoori Tofu

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• 1 block (approx. 400g) firm tofu, pressed and cubed

• 1/2 cup unsweetened vegan yogurt (like coconut or soy)

• 1 tbsp lemon juice

• 1 tsp grated garlic

• 1 tsp grated ginger

• 1 tsp Kashmiri red chili powder (for color and mild heat)

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp garam masala

• Salt to taste

• 1 tbsp oil (for roasting)
   

For the Miso Masala Broth:
 

• 1 tbsp sesame oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1-inch ginger, julienned

• 2 tbsp white miso paste

• 1 tsp turmeric

• 1 tsp curry powder or sambar powder

• 1/2 tsp soy sauce (or tamari for gluten-free)

• 3 cups vegetable broth or water

• 1/2 cup coconut milk

• Salt to taste
   

Noodles & Vegetables:
 

• 200g fresh or frozen udon noodles

• 1 cup baby spinach

• 1/2 cup shredded carrots

• 1/2 cup sliced shiitake mushrooms (or oyster mushrooms)

• 2 spring onions, chopped (white and green parts separated)
   

Optional Toppings:
 

• Toasted sesame seeds

• Fresh cilantro or shiso leaves

• Chili oil or ghee-style vegan drizzle

• Lime wedges

🔪 Instructions:

1. Marinate the Tofu:
 

• In a bowl, combine yogurt, lemon juice, garlic, ginger, spices, and salt.

• Add tofu cubes and gently mix to coat.

• Let marinate for at least 15 minutes (longer is better).
   

2. Prepare the Broth:
 

• In a pot, heat sesame oil.

• Sauté onions, white parts of spring onion, garlic, and ginger until fragrant.

• Stir in miso paste, turmeric, curry powder, and soy sauce. Cook 1–2 minutes to toast the spices.

• Add broth and bring to a simmer. Let simmer 10–12 minutes.

• Stir in coconut milk, add salt to taste, and keep warm.
   

3. Cook the Udon and Veggies:
 

• Cook udon noodles as per package instructions. Rinse and set aside.

• In the simmering broth, add mushrooms and carrots. Cook until tender, about 3 minutes.

• Add spinach at the end to just wilt.
   

4. Cook the Tofu:
 

• Heat a skillet or grill pan with a little oil.

• Sear marinated tofu on all sides until golden and slightly charred.
   

5. Assemble:
 

• Divide noodles and veggies among bowls.

• Ladle hot miso masala broth over the top.

• Add pieces of tandoori tofu.

• Garnish with green onion, sesame seeds, chili oil, and herbs of choice.
   

🍽️ Serving Suggestions:
 

• Serve hot with a side of pickled radish or achar (Indian pickle) for a spicy-sour zing.

• Pair with a chilled yuzu lemonade or mango-lassi-inspired vegan smoothie for a cooling drink.
   

🔥 Fusion Flavor Highlights:
 

• Miso + Coconut Milk + Indian Spices = complex umami with warmth

• Tandoori Tofu adds a spicy grilled contrast to the smooth, comforting broth

• Udon noodles provide chewy heartiness, perfect for slurping up all the spiced broth

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