Vegan Tofu Pad Thai (GF)

Vegan Tofu Pad Thai (GF)

This Vegan Tofu Pad Thai is so easy to make, super versatile and perfect for quick weeknight dinners!

Vegan Tofu Pad Thai (GF)

It’s also gluten-free – I made this recipe here using Thai-style rice noodles, but you could also use vegetable noodles such as courgette or carrot noodles for a lighter dish. 

Vegan Tofu Pad Thai (GF)You can customise this Pad Thai however you wish – I went with chunks of firm tofu, which soak up the flavours of the sauce beautifully. 

Vegan Tofu Pad Thai (GF)

You can also customise the dish based on whatever vegetables you happen to have on hand – I went with courgettes, carrots and red peppers, but things like beansprouts, French beans or mange-tout would also work really well.

Vegan Tofu Pad Thai (GF)

The real highlight of the dish is the gorgeous sauce – it’s rich from the peanut butter, slightly caramelised from the sweet chilli sauce, tangy from the lime juice, salty from the soy sauce (use tamari if gluten-free) and has a kick of heat from the chilli.

Finish with an extra squeeze of zingy lime and a flourish of crunchy roasted peanuts. 

Vegan Tofu Pad Thai (GF)

If you’re looking for something to serve with this Pad Thai, may I recommend?

If you’re hosting a dinner party, it might be nice to serve it alongside this Thai Green Curry Rice

If you love tofu as much as I do, you might like my: 

Vegan Tofu Pad Thai (GF)

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Tofu Pad Thai (GF)
Print
Vegan Tofu Pad Thai (GF)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Vegan Tofu Pad Thai is so easy to make, super versatile and perfect for quick weeknight dinners!

Course: Main Course
Servings: 2
Ingredients
For the sauce:
  • 3 tablespoons soy sauce (or tamari if gluten-free)
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons peanut butter
  • Juice of 1/2 lime
  • Optional: chilli, to taste
For the pad Thai:
  • 2 portions Thai-style rice noodles (ensure gluten-free if necessary)
  • 200 g (7oz) firm tofu
  • 2 tablespoons oil (coconut, rapeseed or vegetable)
  • 1 onion, finely sliced
  • 1 cm ginger, minced
  • 1 courgette, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 sweet red pepper, thinly sliced
  • Handful of fresh coriander, roughly chopped
  • Handful of fresh basil, roughly chopped
To serve:
  • Roasted peanuts, roughly chopped
  • Lime juice
Instructions
For the sauce:
  1. Mix together the ingredients for the sauce in a small bowl
For the pad Thai:
  1. Cook rice noodles according to instructions on packet
  2. Drain tofu and cut into small cubes. Place tofu cubes in a bowl with half of the sauce and mix well until every cube is evenly coated
  3. Heat oil in a frying pan and add the onions and ginger once hot
  4. Fry for a few minutes until slightly softened, then add the tofu, courgette, carrot and peppers, along with the remainder of the sauce, coriander and basil
  5. Once cooked, add cooked rice noodles and mix well
To serve:
  1. Sprinkle with chopped peanuts and squeeze over some extra lime juice if you wish

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