Soy-Free Tofu Pad Thai
Discover the irresistible flavors of this Soy-Free Tofu Pad Thai, a delicious twist on the classic Thai noodle dish, made without traditional tofu or soy sauce! Featuring protein-packed chickpea tofu, tender rice noodles, vibrant julienned carrots and zucchini, and a tangy, umami-packed tamarind sauce, this recipe is perfect for those following a soy-free or plant-based diet. With a quick prep time of just 20 minutes and customizable toppings like crunchy peanuts, fresh cilantro, and a kick of chili flakes, this hearty yet wholesome dish is ideal for weeknight dinners or special occasions. Whether you’re vegan, soy-intolerant, or simply craving a flavorful homemade Pad Thai, this recipe is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block Chickpea tofu (soy-free tofu)
- 8 oz Rice noodles
- 2 tbsp Cooking oil (e.g., avocado or coconut oil)
- 3 cloves Garlic
- 1 cup Carrots, julienned
- 1 cup Zucchini, julienned
- 2 large Eggs (or vegan egg substitute for vegan option)
- 1 cup Bean sprouts
- 1 tbsp Chopped peanuts (optional, for garnish)
- 2 stalks Green onions, chopped
- 1 handful Fresh cilantro (optional, for garnish)
- 0.5 tsp Crushed red pepper flakes (optional)
- 2 tbsp Tamarind paste
- 1 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 2 tbsp Fish sauce alternative (e.g., coconut aminos or homemade vegan fish sauce)
- 1 tbsp Lime juice
Instructions
Prepare the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the tamarind paste, maple syrup, rice vinegar, fish sauce alternative, and lime juice to create the sauce. Set aside.
Slice the chickpea tofu block into bite-sized cubes. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Fry the tofu cubes until golden on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add minced garlic and sauté for 30 seconds until fragrant.
Add the julienned carrots and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly tender.
Push the vegetables to one side of the skillet. Crack the eggs (or pour the vegan egg substitute) into the empty side and scramble them until cooked through. Then, mix them with the vegetables.
Add the cooked rice noodles and the prepared sauce to the skillet. Toss everything together to coat the noodles evenly in the sauce.
Fold in the fried chickpea tofu and bean sprouts, cooking for another 2 minutes until everything is heated through.
Serve the Pad Thai immediately, garnished with chopped peanuts, green onions, cilantro, and a sprinkle of crushed red pepper flakes, if desired.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 56.0 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
