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Gluten Free Tofu Veggie Pad Thai
Ingredients
Submitted By Stacy Kennedy, MPH, RD, CSO, LDN
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- ✅ 1 package @erawanbrand rice noodles
- ✅ 1 package organic extra firm tofu
- ✅ 1 wedge red/purple cabbage, sliced thinly
- ✅ 1 head of broccoli, chopped
- ✅ 4 cloves garlic, diced
- ✅ 1 medium onion, diced
- ✅ 2 cups fresh spinach, chopped
- ✅ 3 green onions, chopped
- ✅ 1/4 cup cashews, finely chopped
- ✅ 1 Tbsp sesame, coconut or avocado oil for cooking
- ✅ 1 container @wthaisauce Pad Thai sauce
Instructions
- 🌟 Boil water in a large pot, add rice noodles and turn off heat. Let sit in water 6-8 minutes then drain and add to pan with veggies.
- 🌟 While water boils & noodles sit, Wash and chop veggies
- 🌟 Drain 💦 from tofu block with paper towel and then cut into cubes
- 🌟 Over medium heat add oil then garlic, onion and cook about 4 minutes
- 🌟 Add broccoli and tofu
- 🌟 Add drained noodles, spinach and cabbage and bottoms of green onions to pan
- 🌟 Pour sauce and combine well
- 🌟 Serve and top with cashews and top of green onions/scallions
- Makes ~8 servings
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