Sweet Potato Veggie Tofu Pad Thai
Eeek! I am so excited to share this recipe with you guys today! I got a spiralizer over the weekend and well, I'M OBSESSED! This recipe was already on repeat but now it will be a weekly feature at my house. I was lucky enough to have Megan Gardner of megscucina.com make this for me a few weeks back on a girls weekend and it blew my mind! Pad Thai is one of my absolute favourite dishes and her take on it is not only super healthy but insanely delicious. I find it gets better with time so be sure to make lots if you want leftovers!
Be sure to check out Megs website for more healthy and delicious recipes as well as her Instagram @megscucina- warning: it will make you drool!
Take it away Meg!
Here are 5 things to know about me to get us started:
- I’m a marketing professional by day, Megs Cucina is my side project
- I’m a very messy cook and often use every dish and utensil in sight
- I usually lean towards Italian or Asian flavors in the kitchen
- Breakfast is my favorite meal of the day
- My favorite thing to make is a wholesome pasta dish
This amazing Pad Thai recipe was inspired by Rachel Molenda – I just made a few tweaks – like adding sesame baked tofu!
I pretty much love any dish that involves noodles and Pad Thai is certainly one of them. But I’ve never tried making it at home! When I saw Rachel’s lighter version of this dish that used sweet potato noodles I was game.
At the time, I was also planning the meal I would make for the group of girlfriends. These days, when cooking for a group of people, you are likely to run into different dietary needs and this recipe was able to satisfy them all! Gluten-free, vegan, (I think it is even paleo-friendly) and SUPER tasty.
Not to mention it is a pretty easy recipe- especially if you buy pre-made sweet potato noodles
- 1 package sweet potato noodles (or 1 large sweet potato spiralized)
- 2 cups sliced carrots
- 2 cups sliced cauliflower
- 1 red pepper julienned
- 1 block extra form tofu
- 1 tbs sriracha
- 1 tbs tamari
- 1 tbs sesame oil
- 1/4 cup sesame seeds
- Olive oil
- Cilantro for garnishing
Pad Thai Sauce
- 1/4 cup tamari
- 2 tbsp almond butter
- 1 tbsp maple syrup or honey
- 1/2 lime, freshly squeezed
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1 tsp crushed red pepper flakes
- Sea salt, to taste
- 1/4 cup olive oil
To make the sauce, mix all ingredients in a bowl and whisk together until a smooth consistency.
To make the Pad Thai, start with the sesame baked tofu. Chop tofu into small cubes. Marinade in a ziploc bag with sesame oil, tamari, sesame seeds and sriracha. Pre heat oven to 400F. While waiting sauté the carrots, cauliflower and red pepper in olive oil on the stove top. Remove from pan. Put the tofu in the oven at this point, it will take the same amount of time as sweet potato noodles. Cook the sweet potato noodles in the same saucepan as the veggies with a tbs of olive oil. They take about 8-10 mins to cook.
When the noodles and tofu are ready, mix everything together in a large bowl, add the veggies and sauce. Toss until all ingredients are coated. Serve garnished with cilantro!
Thank you so much Meg for this delicious recipe! Kepp up the great work and I can't wait to see what you have for us next!