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+ servings

Vegan Pad Thai

Prep Time 30 minutes
Cook Time 20 minutes
Servings 3 people
Author Planted and Picked


Baked Tofu

  • 1 block tofu (about 300g)
  • ½ tsp garlic powder
  • ¼ tsp sea salt

Pad Thai

  • 2 large garlic cloves
  • 2 tsp seseme oil
  • 1 red pepper
  • 1 large carrot
  • 1 cup broccoli florets (small)
  • 250 grams rice noodles
  • 3 green onions, sliced
  • seseme seeds (optional)
  • limes wedges (optional)

Pad Thai Sauce

  • 1 inch piece ginger, minced
  • 3 tbsp coconut aminos
  • 2 tbsp coconut nectar (or other liquid sweetener such as Agave)
  • 3 tbsp crunchy sunflower butter or peanut butter
  • 2 tbsp sweet chili sauce
  • 1 lime, juiced


  • If you have a tofu press, place the block of tofu in the press and let sit for 30 minutes. Alternatively, wrap the tofu in a kitchen towel, place it on a plate and put something heavy on the top. The goal is to press some of the moisture from the tofu.
  • While the tofu is sitting, make the sauce. Measure out all of the ingredients for the sauce in a medium sized bowl and then whisk until smooth. Set aside.
  • Peel and mince the garlic cloves.
  • Cut the top off the red pepper and cut it in half, widthwise. Remove the seeds and core of the pepper. Cut each half of the pepper into strips.
  • Peel the carrot. Cut it into 2 or three equal length pieces that are similar in length to the red pepper. Julienne the pieces into thin strips.
  • Cut the stem off the broccoli and compost or save the stem for stock, soup or juices. Cut the broccoli into small florets.
  • Heat oven to 350°F. Drain and pat the tofu dry and place the block on its side and slice in half. Stack the two halves. cut into equal cubes - about 24.
  • Toss the tofu cubes with the garlic powder and sea salt and place on a baking tray. Bake in the oven for about 15 minutes.
  • While the tofu is baking, bring a large pot of water to a boil. While waiting for the water to boil, place a large pan or a wok on the stove on medium heat and add 2 tsp of sesame oil.
  • Add the garlic, carrot strips, red pepper strips and broccoli florets to the pan. Sauté for about 7 minutes, stirring frequently.
  • When the water boils, add the noodles and cook according to the directions on the box. Rice noodles tend to cook faster than regular pasta. Don't overcook! Drain the noodles in a colander.
  • Add the noodles to the pan with the vegetables, along with the sauce and the tofu cubes. Stir to coat.
  • Portion into bowls and top with sliced green onions, sesame seeds and a wedge of lime, if desired.
  • This recipe makes 3 large bowls or 4 smaller portions.