Last updated - ; Published - By Rhian Williams 10 Comments
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This Vegan Tofu Pad Thai is easily customisable, full of flavour and packed with veggies. It's salty-sweet, filling and satisfying, and gluten-free and refined sugar free too. It's super easy to make and ready in 30 minutes - perfect for quick weeknight dinners!
How to make this recipe
Scroll to the bottom of the post for the full recipe.
- Mix together the ingredients for the sauce.
- Drain the tofu and cut into small cubes.
- Place the tofu cubes in a bowl with half of the sauce and mix well until every cube is evenly coated.
- Fry theonions,garlic,gingerandcoriander (cilantro)until softened.
- Add the courgette (zucchini), carrot,pepper andbasil,along with the remainder of the sauce.
- Once softened, add the tofu and cook for a further few minutes.
- Add the cooked rice noodles and mix well.
- Finish with an extra squeeze of zingy lime and a flourish of crunchy roasted peanuts.
Substitutions you can make to this recipe
- You can replace the peanut butter with almond butter or sunflower seed butter.
- You can omit the tofuor replace it with anything else.
- You can also customise the dish based on whatever vegetables you have on hand - things like beansprouts, French beans or mange-tout would also work really well.
More vegan tofu recipes
- Peanut Tofu Stir Fry
- Tofu Satay
- Mapo Tofu
- Vegan Fried Chicken
- Tofu Satay Curry
- Spicy Tofu
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Vegan Tofu Pad Thai (Gluten-Free)
This Vegan Tofu Pad Thai is so easy to make, super versatile and perfect for quick weeknight dinners!
4.39 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: tofu pad thai, vegan pad thai, vegan thai food
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 496kcal
Author: Rhian Williams
Ingredients
For the sauce:
- 3 tablespoons tamari (or soy sauce if not gluten-free)
- 1 tablespoon maple syrup (or sub any other sweetener)
- 1 tablespoon smooth peanut butter
- 2 tablespoons lime juice
- Pinch cayenne chili pepper to taste
For the pad Thai:
- 100 g (3.5 oz) Thai-style rice noodles (ensure gluten-free if necessary)
- 200 g (7 oz) firm tofu
- 1 tablespoon oil (coconut, rapeseed or vegetable)
- 1 onion , finely sliced
- 2 garlic cloves , minced
- 1 cm (½ inch) ginger , peeled and minced
- Handful fresh coriander (cilantro) , roughly chopped
- 1 courgette (zucchini) , thinly sliced
- 1 carrot , peeled and thinly sliced
- 1 red pepper , thinly sliced
- Handful fresh basil , roughly chopped
To serve (optional):
- Roasted peanuts , roughly chopped
- Lime juice
Instructions
For the sauce:
Mix together the ingredients for the sauce in a small bowl.
For the pad Thai:
Cook the rice noodles according to instructions on packet.
Drain the 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.
Heat oil in a frying pan and add the onions, garlic, ginger and coriander once hot.
Fry for a few minutes until slightly softened, then add the courgette, carrot, pepper and basil, along with the remainder of the sauce.
Once softened, add the tofu and cook for a further few minutes.
Add the cooked rice noodles and mix well.
To serve:
Sprinkle with chopped peanuts and squeeze over some extra lime juice, if desired. Enjoy immediately!
Video
Nutrition Facts
Vegan Tofu Pad Thai (Gluten-Free)
Amount Per Serving
Calories 496Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Sodium 1687mg70%
Potassium 699mg20%
Carbohydrates 72g24%
Fiber 6g24%
Sugar 16g18%
Protein 18g36%
Vitamin A 7155IU143%
Vitamin C 104.9mg127%
Calcium 194mg19%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Christina
I used sweet and spicy jam, bc I had no sweet chilli sauce. This is why it probably turned out a bit spicier, but we still loved it a lot. Will get the right sauce and make the dish soon again.Reply
Rhian Williams
Thank you so much, so glad you liked it!
Chloe
Made this for dinner last night and my kids loved it!Reply
Rhian Williams
Thank you!!
Kelly DeLuca
This was so rich and yummy. No skimping on flavor, just the decomposing animal flesh. Will definitely keep this recipe!Reply
Rhian Williams
Aw great, thank you so much, so glad you liked it!
Niamh Springer
How many does it serve?
Reply
Rhian Williams
2!
Erin Holland
This was a great meal for my gluten free/dairy free college student. We improvised a bit, but I should have made extra sauce and added a little more almond butter (in lieu of the peanut butter.) Great recipe! We'll be making this one again.Reply
Rhian Williams
Thank you so much, so happy to hear that!
