Vegan Pad Thai

This quick easy Pad Thai is perfect for a midweek supper

 

Servings: 4

Total Time: 30 minutes

 

Ingredients: 

  • 1 12-oz. package extra-firm light silken tofu
  • 1⁄3 cup no-salt-added peanut butter
  • 3 tablespoons lime juice
  • 4 cloves garlic, minced
  • 1⁄2 teaspoon crushed red pepper
  • 1 cup chopped onion
  • 1 16-oz. mixed vegetables
  • 4 cups fresh baby spinach
  • 8 oz. wide brown rice noodles
  • Sea salt, to taste
  • 1 medium cucumber, thinly sliced
  • 1⁄2 cup shredded carrot
  • 1⁄4 cup sliced scallions
  • 1 fresh Thai chilli, thinly sliced (optional)
  • Lime, cut into wedges

 

M

  • ethod:

      • Place tofu between paper towels; add a weight on top and press 15 minutes. Cut tofu into 1⁄2-inch cubes.
      • For sauce, in a small bowl whisk together peanut butter, lime juice, garlic, crushed red pepper, and 1 cup water.
      • In an extra-large skillet cook onion over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
      • Add mixed vegetables; cook 3 minutes or until almost tender. Stir in spinach; cook until wilted.
      • Meanwhile, cook noodles according to package directions. Drain well. Add noodles, tofu, and sauce to vegetables, tossing to mix well. Season with salt.
      • Arrange noodle mixture, cucumber, carrot, scallions, and Thai chilli (if using) in bowls. Serve with lime wedges.