This vegan tofu Pad Thai is the perfect meal to whip up on meatless Monday or when you’re looking to use up the vegetables in your fridge so they don’t go to waste! It comes together in about 30 minutes so is also a good meal when you’re looking for a quick bite. It is vegan and gluten free, but you can use any protein in place of tofu if that’s not your thing.
The best part about pad Thai + fried rice is you can mix and match the vegetables with what you have at home. Just keep the measurements about the same. Some other vegetables I like to use are cabbage, green onions, peas, and bean sprouts.
Serves 4
WHAT YOU NEED 1 tbsp sesame oil
1 pack firm tofu, pressed of liquid, cut into small pieces
4-5 cloves of garlic, minced
1 bell pepper, chopped
4 carrots, ~ 1 1/2 cups, chopped or shredded
1/2 cups broccoli, bite sized sauce:
1/4 cup + 2 tbsp low sodium Tamari (soy sauce)
3 tbsp rice vinegar
1 lime, juiced
1/4 cup + 1 tbsp brown sugar
1 tbsp ginger powder
1 tbsp harrisa
1/2 cup creamy natural peanut butter
1/2 cup water
1 tbsp Tamari into veggies + tofu
8 oz rice noodles
optional toppings:
Sesame seeds
Cilantro
Sriracha
Lime juice
HOW TO MAKE
Press tofu of liquid for ~15 minutes while you prep your vegetables.
Heat sesame oil on medium heat in a large skillet. Add bell pepper, carrot, and garlic. Cook until softened ~5 minutes. Add chopped broccoli and cover to steam ~3-5 minutes until softened. While vegetables cook, whisk together the peanut sauce until combined.
Add drained and chopped tofu, drizzle 1 T of tamari, toss to combine until tofu is heated.
Prepare your rice noodles as instructed on the packaging. Add to the pan with vegetables and tofu along with sauce. Toss to combine. The sauce will continue to thicken with the heat so add more water to thin out if needed.
