Dinner/Lunch

Quick Dinner – Zoodle Tofu Pad Thai

I am a huge Thai cuisine lover and Pad Thai is defiantly one of my favorite dishes. This Vegan Pad Thai is a lighter, gluten free alternative to the popular Thai dish.

To be honest I am in love with my sipralizer. I would try to make noodles out of everything! I mean how you cannot love it? It taste delicious, it’s healthy, it’s light and easy digestible, can’t ask for more!

This recipe is nothing fancy, it’s quick and simple. If you have to prepare something and you are in a hurry and simply too lazy to stand a cook this recipe will save you.

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!


  • Zoodle Tofu Pad Thai

  • Vegan, Gluten Free, Plant Based

    Category

     2 zucchini
     1 carrot
     1 cup red cabbage
     1 red bell pepper
     6 oz extra firm tofu
      cup soy sauce
      cup peanut butter
     ½ tbsp rice vinegar

    1

    Drain the tofu and press it between a few layers of paper towels to remove as much liquid as possible. Slice the tofu into bite-sized cubes and place them in a Ziplock freezer bag along with the 1 tbsp soy sauce, rice vinegar, and sesame oil. Seal the bag and squish it around to coat the tofu in the marinade. Allow it to sit while you prep the other components.

    2

    Use the spaghetti blade on your spiralizer to make noodles from the zucchini and carrot. Set the noodles aside in a large bowl.

    3

    Fry the tofu for 4 to 5 minutes on each side, until lightly browned. (I use non-stick pans so I don't need to use oil, if you don't have such a pan you can melt 1/2 tbsp coconut oil). Transfer to a plate.

    4

    As the tofu cooks, make the sauce. In a small pot heat the peanut butter. Cook on a low heat until melted. Set aside and combine with remaining soy sauce.

    5

    Fry the noodles in a low heat for about 5 minutes. Add the tofu and fry for one more minute. Serve drizzled with the soy/peanut sauce.

    Ingredients

     2 zucchini
     1 carrot
     1 cup red cabbage
     1 red bell pepper
     6 oz extra firm tofu
      cup soy sauce
      cup peanut butter
     ½ tbsp rice vinegar

    Directions

    1

    Drain the tofu and press it between a few layers of paper towels to remove as much liquid as possible. Slice the tofu into bite-sized cubes and place them in a Ziplock freezer bag along with the 1 tbsp soy sauce, rice vinegar, and sesame oil. Seal the bag and squish it around to coat the tofu in the marinade. Allow it to sit while you prep the other components.

    2

    Use the spaghetti blade on your spiralizer to make noodles from the zucchini and carrot. Set the noodles aside in a large bowl.

    3

    Fry the tofu for 4 to 5 minutes on each side, until lightly browned. (I use non-stick pans so I don't need to use oil, if you don't have such a pan you can melt 1/2 tbsp coconut oil). Transfer to a plate.

    4

    As the tofu cooks, make the sauce. In a small pot heat the peanut butter. Cook on a low heat until melted. Set aside and combine with remaining soy sauce.

    5

    Fry the noodles in a low heat for about 5 minutes. Add the tofu and fry for one more minute. Serve drizzled with the soy/peanut sauce.

    Quick Dinner – Zoodle Tofu Pad Thai

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