High Protein Tofu Pad Thai

Elevate your weeknight dinner game with this High Protein Tofu Pad Thai, a vibrant and satisfying twist on the classic Thai favorite. Packed with plant-based protein from crispy, golden tofu and the perfect blend of sweet, tangy, and nutty flavors, this dish is as nutritious as it is delicious. Tender rice noodles are tossed in a luscious homemade sauce made from natural peanut butter, tamarind paste, and fresh lime juice, then paired with crunchy bean sprouts, julienned carrots, and fragrant garlic. Topped with roasted peanuts and fresh cilantro for added texture and zest, this quick-to-make recipe is gluten-free, dairy-free, and perfect for a healthy lunch or dinner. Ready in just 35 minutes, it’s the ultimate high-protein vegan meal that will leave your taste buds wanting more!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 grams Pad Thai rice noodles
• 2 tablespoons Peanut butter (natural, unsweetened)
• 3 tablespoons Soy sauce (low sodium, gluten-free)
• 2 tablespoons Tamarind paste
• 1 tablespoon Coconut sugar
• 2 tablespoons Lime juice (freshly squeezed)
• 4 cloves Garlic
• 0.5 teaspoons Red chili flakes
• 2 cups Bean sprouts
• 1 cup Carrots (julienned)
• 3 stalks Green onions (sliced)
• 0.25 cups Roasted peanuts (chopped)
• 0.25 cups Cilantro (chopped)
• 2 tablespoons Cooking oil (neutral, such as avocado oil)

Directions

Step 1

Press the firm tofu for 15-20 minutes to remove excess water. Once pressed, cut it into 1-inch cubes.

Step 2

Cook the Pad Thai rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 3

In a small bowl, whisk together the peanut butter, soy sauce, tamarind paste, coconut sugar, lime juice, and red chili flakes to make the sauce. Set aside.

Step 4

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of cooking oil to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.

Step 6

Add the julienned carrots and cook for 2-3 minutes until slightly tender.

Step 7

Push the vegetables to one side of the skillet and add the cooked rice noodles to the other side. Pour the prepared sauce over the noodles and toss to coat evenly.

Step 8

Return the cooked tofu to the skillet and toss everything together gently to combine. Cook for another 2-3 minutes until everything is evenly heated through.

Step 9

Remove the skillet from the heat, and toss in the fresh bean sprouts and sliced green onions.

Step 10

Plate the Pad Thai and garnish with chopped roasted peanuts and cilantro. Serve with lime wedges on the side, if desired.

Nutrition Facts

Serving size	1304.8 grams (1304.8g)

Amount per serving	% Daily Value*
Calories	1964

Total Fat 80.40g	103%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1897mg	82%
Total Carbohydrate 253.30g	92%
Dietary Fiber 24.20g	86%
Total Sugars 60.90g
Protein 84.70g	169%

Vitamin D 0IU	0%
Calcium 859mg	66%
Iron 14mg	77%
Potassium 2632mg	56%

*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: 34.9%

Protein: 16.3%

Carbs: 48.8%