Boil water. Throw in vegetables. I usually use mixed frozen vegetables featuring broccoli, carrots, vegan sugar snap peas, mushrooms and water chestnuts. Of course, you can use any combination you desire. Bring water to a boil again. Add vegan spice packet and stir to dissolve. Add ramen noodles and stir. Remove from heat, cover and let sit for 3 minutes. Stir in tofu cubes. Drain any excess broth if you want to have more of a noddle dish than a soup. Add a couple dashes of Braggs, break out the chopsticks and enjoy!