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Simple Tofu Pad Thai (Vegan) | Macros Included

Love Pad Thai!? Here's a simple gluten-free, vegan version of the popular dish: Tofu Pad Thai! You'll want to keep this recipe on repeat!
Course Lunch/Dinner
Cuisine Thai
Keyword gluten-free, meal prep friendly, noodle dishes, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 469kcal
Author Candice

Ingredients

For the sauce

  • ¼ cup tamari
  • ¼ cup maple syrup
  • 3 tbsp water
  • 2 tablespoon rice vinegar
  • 2 tablespoon peanut butter
  • 1 tablespoon sriracha

For the tofu

  • 7 oz firm tofu cubed
  • 1 tablespoon flour
  • 1 tablespoon coconut oil

For the Pad Thai

  • 8 oz thick rice noodles
  • 1 tablespoon coconut oil (ideally) virgin, unrefined
  • 2 shallots chopped
  • 2 large carrots sliced into matchsticks or ribbons
  • 2-3 cloves garlic
  • 1-2 handfuls bean sprouts adjust amount to your preference
  • 3 spring onions (green part) sliced
  • ¼ cup peanuts chopped, for garnish
  • 1 lime cut into wedges
  • salt to taste

Instructions

  • Mix all the sauce ingredients in a bowl and set aside.
  • In a large bowl, toss the tofu with flour and season with salt making sure all sides are coated and set aside.
  • Cook the noodles according to instructions on the packaging.
  • Heat the coconut oil in a wok (or large skillet) over medium-high heat. Add the prepared tofu cubes and cook for 1-2 minutes until brown. Remove from heat and set aside.
  • Now add the shallots, carrots, and garlic to the wok. Stir fry for 1-2 minutes until softened, add in the earlier prepared sauce and noodles, and cook for 1 minute.
  • Next, add in the tofu and bean sprouts,and gently mix until well combined. Remove from heat and top with the green part of the spring onions. Serve with peanuts and lime wedges.

Notes

Macros per serving
Calories: 469 kcal
Fat: 18 grams
Carbs: 68 grams
Protein: 15 grams