Name: Vegan Pad Thai with Tofu
Prep time: 30 min
Total time: 30 min
Ingredients: 6 ounces dried wide rice noodles; 2 tablespoons peanut oil, divided; 1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into 1/2-inch pieces; 3 cloves garlic, minced; 1 7-ounce package mung bean sprouts (about 2 cups); 1 bunch scallions, sliced, 1/4 cup reserved for garnish; 0.25 cup rice vinegar; 3 tablespoons reduced-sodium soy sauce (see Note); 2 tablespoons brown sugar; 0.5 teaspoon crushed red pepper; 0.5 teaspoon nutritional yeast; 0.25 cup chopped unsalted dry-roasted peanuts; Lime wedges

Vegan Pad Thai with Tofu

5.0

(1)

1 Review

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.

Carolyn Casner

Updated on March 5, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Calcium Low Sodium Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

6 ounces dried wide rice noodles
2 tablespoons peanut oil, divided
1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into 1/2-inch pieces
3 cloves garlic, minced
1 7-ounce package mung bean sprouts (about 2 cups)
1 bunch scallions, sliced, 1/4 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

Directions

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.
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 1/4 cup scallions. Serve with lime wedges.

Tips

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 Facts (per serving)

401	Calories
16g	Fat
52g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 401
% Daily Value *
Total Carbohydrate 52g	19%
Dietary Fiber 2g	9%
Total Sugars 10g
Added Sugars 7g	14%
Protein 16g	33%
Total Fat 16g	21%
Saturated Fat 3g	14%
Vitamin A 329IU	7%
Vitamin C 12mg	14%
Folate 76mcg	19%
Sodium 438mg	19%
Calcium 240mg	18%
Iron 3mg	18%
Magnesium 74mg	18%
Potassium 391mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.