Vegan Pad Thai


2 tablespoons olive oil

2 garlic cloves, minced

2 onions, chopped

½ block of firm tofu, chopped

1 package of rice noodles

2 cups of bean sprouts

1 zucchini, sliced thin

1 pepper, sliced thin


2 tablespoons of sesame oil

1 teaspoon garlic powder

2 tablespoons of ketchup

½ cup brown sugar

½ cup soy sauce

2 tbsp rice vinegar

2 tbsp lime juice


crushed peanuts

fresh cilantro, chopped

green onions, chopped


In a small pan, on a low heat setting, heat 1 tablespoon of olive oil (or any other cooking oil you prefer) and cook tofu cubes until they are golden

In a pot, poor hot water over noodles and let soak until translucent

In a large pan, heat 1 tablespoon of olive oil and cook onion and garlic until translucent

Add vegetables to the pan with onion and garlic and cook to desired texture

In a small bowl, mix together all ingredients to form the sauce

Add the tofu and sauce to the pan with vegetables

Drain the noodles, and them to the pan with the vegetables

Cook for a few minutes, on a low heat setting until all flavours are integrated

Serve and garnish with crushed peanuts, fresh cilantro and freshly chopped green onions

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