Vegan Coconut Pad Thai with Tofu

Sometimes, life is just better with pad thai and since I could eat it every night and take out was getting awfully expensive (not to mention my waistline was expanding and ain’t no one got time for that), we came up with our own vegan recipe that tastes an awful lot like the real thing (if not better).


What you’ll need (recipe serves 4):
1 chopped yellow pepper
1 chopped red pepper
1 chopped orange pepper
1 medium sized chopped onion
1/2 block cubed firm tofu
3 tbsp soy sauce
1 tbsp balsamic vinegar
2 tbsp peanut butter
1 container of SO delicious dairy free vanilla coconut milk
1 bunch of cilantro
Garlic salt
Bag of thin rice noodles
Grape tomatoes (optional)

Coat wok with vegetable oil, once heated, add peppers and onion. Sprinkle on garlic salt and pepper. Allow to cook in wok until onions are translucent in appearance (about 10 minutes). Add in cubed tofu and allow to cook until semi-golden brown. Add in coconut milk, we used half a container of SO delicious dairy free vanilla. Allow vegetables to simmer in coconut milk. Boil water for noodles, once boiling, drop noodles in and cook for 6 minutes or so, until soft. Drain. Add noodles to wok along with some additional garlic salt and pepper. Toss with vegetables. Add rest of container of coconut milk, 3 tbsp of soy sauce, 1 tbsp of balsamic vinegar, and 2 tbsp of peanut butter. Continue to stir until all in wok in coated. Simmer for a few minutes continuously stirring. Remove from heat. Place in bowls. Add cilantro, coconut, and tomatoes.

*Soy sauce, balsamic, and peanut butter can all be adjusted for your own personal taste


2 thoughts on “Vegan Coconut Pad Thai with Tofu

    • thanks so much for letting us know, really helpful. I just read an article by Dr. Mercola and wouldn’t have guessed those major side effects — looks like we will be subbing in nuts quite often 🙂

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