Vegan Tofu Pad Thai (GF)

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

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.

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.

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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.

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.

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

• Thai Mango Salad
• Papaya Mint Lime Salad
• Mango Daikon Radish Mint Salad

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:

• Peanut Tofu Stir Fry
• Tofu Satay
• Mapo Tofu
• Vegan Fried Chicken
• Tofu Satay Curry

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.

Helpful tools to make this Vegan Tofu Pad Thai:

glass mixing bowl

5 from 2 votes

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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

Cuisine: Thai

Keyword: tofu pad thai, vegan pad thai, vegan thai food

Servings: 2

Calories: 144 kcal

Ingredients

For the sauce:

• 3 tablespoons tamari (or soy sauce if not gluten-free)
• 1 tablespoon maple syrup (or sub any other sweetener)
• 2 tablespoons smooth peanut butter
• Juice of 1/2 lime
• Pinch of cayenne chilli pepper, 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 (1/2 inch) ginger, peeled and minced
• 1 courgette (zucchini), thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 red pepper, thinly sliced
• Handful of fresh coriander (cilantro), 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

Nutrition Facts

Vegan Tofu Pad Thai (GF)

Amount Per Serving

Calories 144

* Percent Daily Values are based on a 2000 calorie diet.

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