Maggi Masala Noodles With Vegetables and Tofu

6 People
30 min

The perfect mix of Indian flavors and heat packed in noodles with vegetables and tofu. This healthy vegetarian Maggi noodles recipe is ready in less than 30 minutes!

There's nothing like a warm bowl of Maggi noodles that doesn't say comfort. It takes me back to visits to India when us cousins would enjoy a large bowl of mid-day Maggi. This recipe adds extra vegetables, protein, and flavor to your basic Maggi (which is absolutely perfect but I now know too much about nutrition to NOT add vegetables and protein!).


📋 Ingredients and Substitutions


  • Noodles. I used Ocean's Halo Ramen Noodles. You're welcome to use any noodles of your choice. I just love the ingredients in these noodles because they're simple!
  • Vegetable broth. I like the taste of this one the best. However, you can also use water if you don't have vegetable broth or make your own vegetable broth.
  • Masala-ae-Magic Packet. You can buy these at any Indian grocery store or on Amazon. I have never tried making this masala at home but if you want to give it a try, here is a great recipe! I also like to use one packet of this because we eat it with our kids. However, if you want to turn up the heat plus flavor, you can add two packets.
  • Maggi Sauce. You can use any ketchup, sriracha sauce, or even tomato paste to give it a tangy flavor! However, I prefer Maggi Hot & Sweet Tomato Chilli Sauce. Again, you can buy this at any Indian grocery store or on Amazon.
  • Tofu. I recommend using any super firm or firm tofu. It's my basic tofu recipe that I love using with majority of my dishes. Tofu adds a great amount of protein to the dish. My favorite brand is Nasoya tofu.
  • Vegetables. I used edamame (you can use peas too!), onion, bell peppers, mushrooms, green onions. This dish is so versatile, you can use any of your favorite vegetables here.
  • Butter! If you want to make this vegan, simply omit the butter.
📖 How to Make the Noodles


  • Cook the tofu:
    • Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press). After the tofu is pressed, cube the tofu.
    • Heat skilled and add oil on medium heat. Add the tofu. Sauté for about 5 minutes, flipping occasionally to cook until golden brown.
    • Add the liquid ingredients over the tofu. Add the dry ingredients and cook for another 3-4 minutes. Cook for additional time if you prefer yours more brown!
  • Cook the noodles of your choice according to the package instructions. Do not overcook the noodles!
  • Stir fry the vegetables. Add the broth, then the masala and mix well.
  • Combine. Add the cooked noodles and combine well. Mix in the sauce of your choice. When plating, add the tofu to retain flavors. Top with butter and squeeze a lime before serving.
  • Garnish. I like to garnish my dish with green onions, cilantro, extra sauce, and some black sesame seeds.
💭Storage


I recommend storing in an airtight container in the fridge for up to 3 days. Reheat in the microwave with water or broth before serving.


🍴Other Flavorful Recipes to Try


  • Vegetable Lettuce Wraps with Crispy Tofu
  • Phyllo Chaat Cups
  • Vegetable Pad Thai with Marinated Tofu
  • Vegetable Masala Tofu Scramble

If you loved this Maggi Masala Noodles with Vegetables and Tofu recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

Maggi Masala Noodles With Vegetables and Tofu
Recipe details
  • 6  People
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
For the Tofu:
  • 1 16 oz package extra firm tofu
  • 1 tablespoon oil
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sriracha, optional
For the Noodles
  • 1 10.75 oz pack of ramen noodles, or noodles of choice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small red onion, sliced
  • 1 bell pepper, sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup frozen edamame
  • 2 1/2 cups vegetable broth
  • 1 packet Masala-ae-Magic
  • 2 tablespoons Maggi Hot and Sweet Tomato Chilli Sauce; or tomato-based sauce of choice
  • 1/2 cup water; optional
  • 1 tablespoon butter
  • 2 stems green onions
  • cilantro to garnish
  • juice of one lime
Instructions
For the Tofu:
Press the tofu by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press). After the tofu is pressed, cube the tofu.
Heat a skillet and add oil on medium heat. Add the tofu. Sauté for about 5 minutes, flipping occasionally to cook until golden brown.
Add the soy sauce and maple syrup over the tofu. Then add the garlic powder, black pepper, and nutritional yeast and cook for another 3-4 minutes. Cook for additional time if you prefer yours more brown.
Remove from heat and set aside.
For the Noodles:
Cook the noodles of your choice according to the package instructions. Do not overcook the noodles.
Heat oil in a skillet. Add the garlic, onions, bell peppers, mushrooms, and frozen edamame. Cook for 2-3 minutes. Add the broth, then the masala and mix well.
Combine. Add the cooked noodles and combine well.
Mix in the sauce of your choice. If you like your Maggi to be more liquidy, you may add water at this time. Top with butter and serve warm.
When plating, add the tofu on top to retain flavors. Squeeze a lime before serving. Garnish with green onions, cilantro, extra sauce, and black sesame seeds.
Tips
  • I recommend storing in an airtight container in the fridge for up to 3 days. Reheat in the microwave with water or broth before serving.
Shweta
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