EASY VEGAN PAD THAI WITH TOFU
A vibrant, protein-packed vegan Pad Thai made with rice noodles, crispy tofu, veggies, and a creamy peanut-lime sauce. Ready in under 30 minutes and full of flavor.
INGREDIENTS
For the noodles:
- 150 g rice noodles*
- 1 block (450 g) extra firm tofu
- 1 tablespoon soy sauce
- 1 teaspoon sriracha, optional, to taste
- 2 cups (150 g) broccoli florets, cut into long pieces
- 1 cup (120 g) carrot, thinly sliced into strips
- 2 cloves (8 g) garlic, finely chopped
For the sauce:
- ¼ cup soy sauce, or tamari for gluten-free
- 2 tablespoon lime juice
- 2 tablespoon (24 g) coconut sugar , or brown sugar
- 2 tablespoon (32 g) peanut butter
- 2 teaspoon rice vinegar
- 2–3 tablespoon water, adjust to desired consistency
INSTRUCTIONS
- Cook the rice noodles according to package instructions. Drain and set aside.
- Cut the tofu into cubes. Toss with 1 tablespoon soy sauce and sriracha. Cook in a skillet (or air fryer) with a drizzle of oil until golden and crispy. Remove and set aside.
- Prepare the sauce by mixing all ingredients until smooth and well combined. Set aside.
- In the same skillet used for the tofu, sauté the garlic for 30 seconds. Add the broccoli and carrots. Cover and cook over medium-low heat for 3–4 minutes, until the broccoli is bright green but still firm.
- Add the noodles, tofu, and sauce to the skillet.
- Toss everything together and cook for 2–3 more minutes, until well combined and heated through.
- Serve hot, topped with toasted sesame seeds if desired.
NOTES
- You can use any kind of asian noodles.
- You can add crushed peanuts, fresh cilantro, or a squeeze of lime on top for extra flavor.
- Make it spicy by adding more sriracha or chili flakes to the sauce.
- For a soy-free version, use coconut aminos or tamari instead of soy sauce.
NUTRITION
Serving: 1 serving | Calories: 488 kcal | Carbohydrates: 59 g | Protein: 25 g | Fat: 17 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 188 mg | Potassium: 560 mg | Fiber: 3 g | Sugar: 13 g
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