Vegan Pad Thai with Tofu

Vegan Pad Thai with Tofu

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From:, July 2018

You won't miss the scrambled eggs and fish sauce in this vegan version of the Thai favorite because the flavorful sauce hits just the right balance of sweet, spicy and umami.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces dried wide rice noodles
  • 2 tablespoons peanut oil, divided
  • 1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into ½-inch pieces
  • 3 cloves garlic, minced
  • 1 7-ounce package mung bean sprouts (about 2 cups)
  • 1 bunch scallions, sliced, ¼ cup reserved for garnish
  • ¼ cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce (see Note)
  • 2 tablespoons brown sugar
  • ½ teaspoon crushed red pepper
  • ½ teaspoon nutritional yeast
  • ¼ cup chopped unsalted dry-roasted peanuts
  • Lime wedges


  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain and refresh under cold running water to stop further cooking and prevent sticking.
  2. Meanwhile, heat 1 tablespoon oil in a wok or large skillet over high heat. Add tofu and cook, stirring, until browned on all sides, 5 to 7 minutes. Remove to a plate. Add the remaining 1 tablespoon oil and garlic; cook, stirring, 15 seconds. Add sprouts, scallions, vinegar, soy sauce, brown sugar, crushed red pepper, nutritional yeast and the cooked noodles and tofu. Toss until heated through and the sauce has been absorbed, 1 to 2 minutes. Sprinkle with peanuts and the reserved ¼ cup scallions. Serve with lime wedges.
  • Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 401 calories; 16 g fat(3 g sat); 2 g fiber; 52 g carbohydrates; 16 g protein; 76 mcg folate; 0 cholesterol; 10 g sugars; 7 g added sugars; 329 IU vitamin A; 12 mg vitamin C; 240 mg calcium; 3 mg iron; 438 mg sodium; 391 mg potassium
  • Nutrition Bonus: Calcium (24% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 2 starch, 1 medium-fat protein, 1 vegetable, ½ other carbohydrate

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