Vegan Tofu Pad Thai
🌱 Vegan Tofu Pad Thai 🍜
This Vegan Tofu Pad Thai is wide rice noodles tossed in a tangy-sweet sauce with crispy tofu cubes, crumbled tofu in place of egg, greens, and tomato. No fish sauce. No eggs. It tastes like takeout pad Thai and still comes together in one skillet if you soak the noodles first.
I love browning the tofu cubes hard before the sauce goes in. Soft tofu disappears. Crumble a little extra tofu into the pan so you get those scrambled bits in every bite. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pad Thai 💚
- 🌱 Completely vegan
- 🍜 Classic wide rice noodles
- 🧈 Crispy tofu cubes
- 🌿 Wilted greens
- 🍋 Tangy tamarind-style sauce
- ⏱️ Weeknight skillet dinner
The Secret to Noodles That Don’t Clump
Soak the rice noodles in hot water until they’re flexible but still firm. They finish in the sauce. If you boil them all the way first, they turn to paste. Work fast once the sauce hits the pan — pad Thai is a 3-minute toss, not a long simmer.
Frequently Asked Questions ❓
What if I don’t have tamarind? 🍋
Use lime juice plus a little brown sugar or maple. It won’t be identical, but it will still be bright and sweet-sour.
Can I add peanuts? 🥜
Yes. Crushed roasted peanuts on top are classic.
Which tofu works best? 🧈
Extra-firm. Press it 10 minutes so it browns instead of steaming.
🌱 Vegan Tofu Pad Thai
Ingredients 🛒
For the Noodles & Tofu
- 8 oz wide rice noodles
- 14 oz extra-firm tofu, half cubed, half crumbled
- 2 tablespoons oil, divided
- 2 cups baby spinach or Chinese broccoli
- 1 tomato, chopped
- 3 green onions, sliced
- 2 cloves garlic, minced
For the Sauce
- 3 tablespoons tamarind paste (or 2 tablespoons lime juice + 1 tablespoon maple)
- 2 tablespoons soy sauce or tamari
- 1½ tablespoons maple syrup or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes or sriracha
- 2 tablespoons water
Instructions 👩🍳
- Soak the noodles in hot water until pliable but firm. Drain.
- Whisk the sauce ingredients.
- Sear the tofu cubes in 1 tablespoon oil until golden. Add the crumbled tofu and cook until it looks like scramble. Set aside.
- In the same pan, cook garlic 30 seconds. Add tomato, greens, and noodles.
- Pour in the sauce and toss 2–3 minutes, until the noodles are coated and tender.
- Return the tofu. Add green onion. Taste and add lime or chili.
Nutrition
| Nutrient | Per serving (1/3) |
|---|---|
| Calories | 430 |
| Protein | 18g |
| Net carbohydrates | 52g |
| Total carbohydrates | 55g |
| Fiber | 3g |
| Total fat | 16g |
| Sodium | 780mg |
Estimates based on rice noodles, tofu, and a tamarind-soy sauce. Exact numbers may vary by noodle brand.
Notes & Tips 💡
- A squeeze of lime at the table is not optional. It wakes the sauce up.
- If the noodles stick, add a splash of water and keep tossing.
- Bean sprouts go in at the very end if you want extra crunch.
- Leftovers reheat in a skillet with a splash of water.
This Vegan Tofu Pad Thai is tangy, saucy, and packed with browned tofu. A noodle bowl that tastes like the restaurant version — without the fish sauce. 🍜🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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