Soy-Free Tofu Pad Thai

Discover a vibrant twist on a beloved classic with this Soy-Free Tofu Pad Thai, perfect for those avoiding soy or seeking plant-based alternatives. Featuring nutrient-packed chickpea tofu as a protein-rich substitute, this recipe combines chewy rice noodles, crisp julienned veggies, and a tangy tamarind sauce with hints of maple syrup and lime. Whether you opt for traditional eggs or a vegan egg substitute, this dish is customizable to suit any diet. Finished with fresh garnishes like bean sprouts, green onions, and crushed peanuts, this quick and easy Pad Thai is a gluten-free, soy-free, and flavor-packed meal ready in just 35 minutes. Indulge in this colorful dish for a satisfying and wholesome dinner!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a small bowl, mix the tamarind paste, maple syrup, rice vinegar, fish sauce alternative, and lime juice to create the sauce. Set aside.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of cooking oil. Add minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the julienned carrots and zucchini to the skillet. Stir-fry for 3-4 minutes until slightly tender.

Step 6

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.

Step 7

Add the cooked rice noodles and the prepared sauce to the skillet. Toss everything together to coat the noodles evenly in the sauce.

Step 8

Fold in the fried chickpea tofu and bean sprouts, cooking for another 2 minutes until everything is heated through.

Step 9

Serve the Pad Thai immediately, garnished with chopped peanuts, green onions, cilantro, and a sprinkle of crushed red pepper flakes, if desired.

Nutrition Facts

Serving size	(1329.6g)

Amount per serving	% Daily Value*
Calories	1275.5

Total Fat 55.6g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 372mg	0%
Sodium 1442.2mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 21.0g	0%
Total Sugars 56.0g
Protein 43.4g	0%

Vitamin D 82IU	0%
Calcium 315.8mg	0%
Iron 10.4mg	0%
Potassium 2534.0mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 13.5%

Carbs: 47.7%