Vegan Pad Thai with Baked Tofu Popular Recipes

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Vegan Pad Thai with Baked Tofu

This vegan pad Thai adaptation is low-carb, flexible, delicious, and one that you could really get used to making! Possible garnishes include basil, parsley, cashews, edamame beans, sesame seeds, and lime wedges. Serve hot, but tastes fine cold as well.

Ingredients :

• 1 (12 ounce) package firm tofu
• ½ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup lime juice
• ¼ cup coconut oil
• 2 tablespoons tamarind paste (optional)
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger root
• 1 tablespoon chile-garlic sauce, or to taste
• ½ head red cabbage, thinly shredded, or to taste (optional)
• 4 carrots, cut into matchsticks (optional)
• ½ daikon radish, peeled and cut into matchsticks, or to taste (optional)
• 1 red bell pepper, cut into matchsticks (optional)
• 1 onion, sliced
• ¼ cup water, or as needed
• ¼ cup roasted flaxseed meal
• 1 tablespoon peanut butter, or more to taste (optional)
• 2 teaspoons chili powder
• 1 large pinch Himalayan black salt (optional)
• 1 pinch stevia sugar substitute
• 2 (12 ounce) packages kelp noodles
• 2 (14.5 ounce) cans mung bean sprouts, drained, or more to taste
• 1 bunch green onions, sliced
• ¼ cup peanuts
• ¼ cup chopped fresh cilantro

Instructions :

Prep : 25M	Cook : 4 M	Ready in : 1H52M

Notes :

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