“Healthy and filling vegan pad thai made with broccoli, nasoya tofu, zucchini, and noodles. Combined with sauce this recipe was amazing!”
Hey Folks,
This week, I made some vegan pad thai. I got some coupons from the folks with Nasoya. I picked up some tofu and some dumplings, which I show you soon. I do not always cook with tofu, but this recipe tastes great and is easy to make
Vegan Pad Thai
This week, I made vegan pad thai. I got the recipe from this Vegan Insanity. I love making Asian dishes. They seem to hold up very well over the week. I try my best not to microwave my food. I like cold food so that works for me. So this is this week’s meal. I had some for dinner, and it was amazing! I was inspired to make this recipe from Jenn Reviews who has a great post with step by step instructions on how to make a basic stir fry.
I am not the best photographer when I first made this recipe but now I feel I can capture it better. I know there are mad shadows around these pictures, but I do appreciate the dark aesthetic. So I finally cooked the tofu and seasoned it a little, while I made the veggies.
While everything cooked, I made the sauce, which was really good by the way and very easy to make. I finished it all (moved the veggies and tofu to a bigger pan). I normally do not eat any for dinner, but this smelled so good I just had to. Then, of course, I packed them up. This made 4 days of lunches. I usually reserve Friday for my own day where I pick up something around my job. This was delicious and only took me one hour total to make. I would definitely try this one again, and now I am all set for lunches for the week! Make sure to check out some Nasoya products, they are perfect for vegans.
| Servings |
|
Ingredients
- 2 tbsp olive oil divided
- ½ block super firm tofu drained and chopped into cubes*
- 1 cup/8oz. rice noodles
- 1 medium head of broccoli very small chopped florets
- 2 large zucchini spiralized
- ½ small red pepper sliced thin
- 1 cloves medium garlicminced
- 4 green onions chopped small
- Sauce-
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tbsp tomato paste
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tsp sesame oil
- ¼ tsp garlic powder
- Toppings
- ½ cup peanuts
- 1 tbsp sesame seeds
- fresh cilantro or parsley chopped
Ingredients
|
|
Instructions
- Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.
- Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.
- While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.
- In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.
- Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.
| Servings |
|
Ingredients
- 2 tbsp olive oil divided
- ½ block super firm tofu drained and chopped into cubes*
- 1 cup/8oz. rice noodles
- 1 medium head of broccoli very small chopped florets
- 2 large zucchini spiralized
- ½ small red pepper sliced thin
- 1 cloves medium garlicminced
- 4 green onions chopped small
- Sauce-
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tbsp tomato paste
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tsp sesame oil
- ¼ tsp garlic powder
- Toppings
- ½ cup peanuts
- 1 tbsp sesame seeds
- fresh cilantro or parsley chopped
Ingredients
|
|
Instructions
- Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.
- Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.
- While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.
- In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.
- Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.
