gluten free / vegan

pad thai with crispy tofu by kalejunkie



one package extra firm organic, non-GMO tofu
1 red bell pepper, sliced into thin pieces
1 cup shredded carrots
1 bunch scallions, chopped
1 onion, sliced thin
1/4 cup coconut aminos
1 tb maple syrup
3 tb sesame oil
3 cloves garlic, mashed
4 tb cooking oil of choice (I recommend avocado or coconut oil)
1 package rice noodles (I used Lotus Foods)

You guys ask for the savory recipes, so I’ll give you that too. Here’s my vegan PAD THAI WITH CRISPY TOFU. This recipe is so good and you won’t believe how easy it is to make. If tofu isn’t your thing, just leave it off all together or use a different protein instead (shrimp, chicken, etc.). Here’s your dinner tonight, so shall we?



Cut tofu into small squares.
Use a paper towel to gently press out a little of the moisture.
In a large non stick skillet, add 2 tb oil, and turn on the stove over medium heat.
Once pan is coated well with the oil, add the tofu and don’t touch!
After 4-5 min on one side, gently flip to the other.
While that’s cooking, chop up all your veggies, mash the garlic, and set aside.
Once the tofu is done, remove pan from heat, transfer tofu to a plate, and set aside.
Bring another pot of water to a boil and prepare the pasta according to package instructions.
In the same pan that was used for the tofu, add remaining 2 tb oil, and sauté the bell pepper, onion, carrots and garlic.
After about five minutes, add the pasta to the pan, along with the coconut aminos, maple syrup, and sesame oil.
Use tongs to mix everything together and coat evenly.
Plate your meal and enjoy!