• Payton Pinsky

Tofu Pad Thai | Vegan Dinner Ideas


Pad Thai has always been one of my favorite dishes, so I decided it was time to make my own at home! Paired with a crispy baked tofu, this is a perfect dish for a cozy night in at home. This took me about 35 minutes to make. Let's get cooking!


Ingredients: 1 Package Rice Noodles

1 Small Head of Broccoli

1/2 Large Green Pepper

1 Large Carrot

1 Package Extra Firm Tofu

3 Tbs Creamy Peanut Butter

2 Tbs Brown Sugar

1/2 Cup Vegetable Broth

2 Tbs Soy Sauce (tamari would be preferred, I had none)

2 Tbs Lime Juice

1-3 Tbs Sriracha

Onion Powder

Garlic Salt

Pepper

For Topping: Crushed peanuts, chopped scallions and cilantro


  1. Pre-heat oven to 425 Degrees F. Press water from tofu (i wrap mine in a towel, place it between 2 plates and stack cans ontop of the plate for 10 minutes).

  2. While tofu is pressing, grease a baking tray. Cut tofu into cubes, lay on greased tray, and bake for 10-12 minutes each side. They should be slightly golden and crispy.

  3. Place uncooked noodles into a large bowl. Cover with VERY HOT (but not boiling) water. Set aside to soak for 25-30 minutes.

  4. Prep your sauce by whisking together peanut butter, soy sauce, sriracha, lime juice, sugar and vegetable broth until creamy. Set aside.

  5. Pre-heat oil (I used coconut oil) in a large pan over medium-high heat. Add in broccoli and green pepper. Sautee for a few minutes on their own. Add in your soaked noodles, shredded carrots and sauce. Continue heating until everything is well mixed together, warm, and noodles are soft.

  6. Top with baked tofu, crushed peanuts, scallions and cilantro. Enjoy!

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