Meatless Monday’s: Tofu Pad Thai

There are meals that feel like comfort food and meals that feel like an adventure—Pad Thai happens to be both. Imagine the savory-sweet tang of tamari, the nutty creaminess of peanut butter, and the subtle heat of sriracha, all clinging to perfectly chewy rice noodles. Now, instead of heavy meats or takeout oil slicks, we’re keeping it light, crisp, and plant-powered with golden-brown tofu and crunchy vegetables that add color and texture to every bite.

What makes this Tofu Pad Thai shine is its balance: bold yet refreshing, filling but never heavy. The sauce is the star, coating everything in rich layers of flavor, while the lime wedges and fresh bean sprouts at the end bring brightness that cuts through with every forkful. Whether you’re cooking for a quick weeknight dinner, impressing guests, or simply trying to master a takeout classic at home, this dish will deliver big on flavor without leaving you sluggish.

Serve it hot, sprinkle generously with peanuts, squeeze on extra lime, and get ready for that addictive sweet-savory crunch that makes Pad Thai such a crowd favorite.

Tofu Pad Thai

Sauce Ingredient List

¼ cup (60ml) tamari
¼ cup (60ml) maple syrup
3 tbsp. water
2 tbsp. rice vinegar
2 tbsp. peanut butter
1 tbsp. sriracha

Tofu Ingredient List

7 oz. (200g) firm tofu, cubed
1 tbsp. flour
1 tbsp. coconut oil

Pad Thai Ingredient List

8 oz. (225g) thick rice noodles
1 tbsp. coconut oil
2 shallots, chopped
2 large carrots, sliced into ribbons or matchsticks
3 cloves garlic, minced
2 handfuls of bean sprouts
3 spring onions, sliced (green part)
¼ cup (30g) peanuts, chopped, to serve
1 lime, cut into wedges

Directions

Mix all the sauce ingredients in a bowl and set aside.
In a large bowl, toss the tofu with flour and season with salt, ensuring all sides are coated. Set aside.
Cook the rice noodles according to packaging instructions.
Heat coconut oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook 1–2 minutes until browned. Remove and set aside.
Add shallots, carrots, and garlic to the wok. Stir-fry for 1–2 minutes until softened. Pour in the sauce and noodles, cooking for 1 more minute.
Add the tofu and bean sprouts, mixing gently until everything is well combined.
Remove from heat, top with spring onions, peanuts, and lime wedges. Serve immediately.
Makes 4 servings.

Nutrition Facts

Calories per serving: 469
Fats per serving: 18 grams
Protein per serving: 15 grams
Carbohydrates per serving: 68 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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