Vegan Thai Basil Pork

Savor the bold, aromatic flavors of Vegan Thai Basil Pork—a plant-based twist on the classic Thai street food favorite. This quick and easy recipe swaps traditional pork with textured vegetable protein (TVP) or crumbled tofu, perfectly seasoned with a savory-sweet blend of soy sauces, garlic, and brown sugar. Infused with the unmistakable aroma of fresh Thai basil and a touch of heat from red chili peppers, this dish is both vibrant and satisfying. Ready in just 25 minutes, it's a versatile meal served over fluffy jasmine rice or tender rice noodles, and it’s easily customizable for gluten-free and spice-level preferences. Perfect for weeknight dinners or impressing guests with a fresh take on Thai cuisine, this vegan recipe delivers both flavor and convenience in every bite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams Textured Vegetable Protein (TVP) or firm tofu, crumbled
• 250 ml Vegetable broth
• 3 tablespoons Soy sauce (low-sodium or gluten-free if needed)
• 1 tablespoon Dark soy sauce
• 2 teaspoons Brown sugar or coconut sugar
• 2 teaspoons Chili garlic sauce or vegan sambal oelek
• 4 cloves Garlic, minced
• 2 small Shallots, finely diced
• 2 tablespoons Neutral oil (e.g., vegetable or avocado oil)
• 1 cup Fresh Thai basil leaves
• 2 small Red chili peppers, sliced (optional, for heat)
• 1 whole Fresh lime wedges
• 2 cups Cooked jasmine rice or rice noodles (for serving)

Directions

Step 1

If using TVP, rehydrate it by placing it in a bowl and pouring the hot vegetable broth over it. Stir to combine and let sit for 10 minutes. If using crumbled tofu, skip this step.

Step 2

Drain any excess liquid from the TVP and set it aside. If using tofu, press out any extra moisture with a paper towel.

Step 3

In a small bowl, mix soy sauce, dark soy sauce, and brown sugar until the sugar dissolves. Set aside.

Step 4

Heat a wok or large skillet over medium-high heat and add the neutral oil.

Step 5

Add the minced garlic and shallots to the pan and sauté for 1-2 minutes until fragrant.

Step 6

Add the rehydrated TVP or crumbled tofu to the pan. Cook for 3-4 minutes, stirring frequently to let it brown slightly.

Step 7

Pour the soy sauce mixture over the TVP/tofu and stir to coat evenly. Add the chili garlic sauce and sliced red chili peppers (if using) for extra spice.

Step 8

Toss in the fresh Thai basil leaves and cook for another minute, stirring until the basil is wilted and fragrant. Remove from heat.

Step 9

Serve hot over a bed of jasmine rice or rice noodles. Garnish with lime wedges for a fresh burst of flavor.

Nutrition Facts

Serving size	(1349.4g)

Amount per serving	% Daily Value*
Calories	1990.7

Total Fat 45.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 3356.1mg	0%
Total Carbohydrate 275.2g	0%
Dietary Fiber 45.8g	0%
Total Sugars 25.9g
Protein 142.0g	0%

Vitamin D 0IU	0%
Calcium 955.6mg	0%
Iron 45.8mg	0%
Potassium 6237.1mg	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: 19.8%

Protein: 27.3%

Carbs: 52.9%