Dinner/Lunch,  Plant Based

Zoodle Tofu Pad Thai

I am a huge Thai cuisine lover and Pad Thai is defiantly one of my favorite dishes. This Vegan Pad Thai is a lighter, gluten free alternative to the popular Thai dish.

I love Pad Thai but I don’t like that what you are getting in a restaurant are mainly noodles. If you order it with tofu, you will get few pieces. Veggies? Hard to find it. So you basically you stuff yourself with noodles. I don’t know maybe it’s just in my area?

 

I decided to try to make it in a different way. I found spiralized veggies the best noodle substitute!

 

To be honest I am in love with my sipralizer. I would try to make noodles out of everything! I mean how you cannot love it? It taste delicious, it’s healthy, it’s light and easy digestible, can’t ask for more!

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Zoodle Tofu Pad Thai


Vegan, Plant Based,Gluten Free

Category

 2 zucchini
 1 carrot
 1 cup red cabbage
 1 red bell pepper
 6 oz extra firm tofu
  cup soy sauce
  cup cashew butter
 ½ tbsp rice vinegar

1

Drain the tofu and press it between a few layers of paper towels to remove as much liquid as possible. Slice the tofu into bite-sized cubes and mix with the 1 tbsp soy sauce and rice vinegar. Allow it to sit while you prep the other components.

2

Use the spaghetti blade on your spiralizer to make noodles from the zucchini and carrot. Set the noodles aside in a large bowl.

3

Fry the tofu for 4 to 5 minutes on each side, until lightly browned. (I use non-stick pans so I don't need to use oil, if you don't have such a pan you can melt 1/2 tbsp coconut oil). Transfer to a plate.

4

As the tofu cooks, make the sauce. In a small pot heat the cashew butter, melt on low heat. Set aside and combine with remaining soy sauce.

5

Fry the noodles in a low heat for about 5 minutes. Add the tofu and fry for one more minute. Serve drizzled with the soy & peanut sauce.

Ingredients

 2 zucchini
 1 carrot
 1 cup red cabbage
 1 red bell pepper
 6 oz extra firm tofu
  cup soy sauce
  cup cashew butter
 ½ tbsp rice vinegar

Directions

1

Drain the tofu and press it between a few layers of paper towels to remove as much liquid as possible. Slice the tofu into bite-sized cubes and mix with the 1 tbsp soy sauce and rice vinegar. Allow it to sit while you prep the other components.

2

Use the spaghetti blade on your spiralizer to make noodles from the zucchini and carrot. Set the noodles aside in a large bowl.

3

Fry the tofu for 4 to 5 minutes on each side, until lightly browned. (I use non-stick pans so I don't need to use oil, if you don't have such a pan you can melt 1/2 tbsp coconut oil). Transfer to a plate.

4

As the tofu cooks, make the sauce. In a small pot heat the cashew butter, melt on low heat. Set aside and combine with remaining soy sauce.

5

Fry the noodles in a low heat for about 5 minutes. Add the tofu and fry for one more minute. Serve drizzled with the soy & peanut sauce.

Quick Dinner – Zoodle Tofu Pad Thai

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