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Tofu & Vegetable Pad Thai With Spicy Peanut Lime Sauce
This quick and easy oil-free vegan pad thai is super healthy and loaded with vegetables, hot sauce, chunky peanut butter, and tangy delicious lime juice.
Prep Time: 00:20
Cook Time: 00:20
1 block extra firm tofu, drained, pressed, and cubed
1 tablespoon coconut aminos
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon coconut sugar
2 1/2 tablespoons peanut butter, i prefer chunky for this recipe
2 tablespoons tamari
2 limes, juiced (divided)
1 tablespoon hot sauce (or to taste)
1/4 cup vegetable broth
12 oz brown rice linguine
4 tablespoons low fat coconut milk
3 small cloves of garlic
3 cups chopped vegetables (zucchini, bell pepper, carrot, broccoli, etc. )
1Preheat oven to 400 degrees. Press and chop tofu, then marinate the cubes in coconut aminos, garlic powder, and black pepper. Once oven has preheated, bake for 15 minutes or until outside of tofu is lightly golden. Remove from oven and set aside.
2In a small bowl, mix together the coconut sugar, juice of one lime, tamari, hot sauce, vegetable broth and peanut butter. If peanut butter needs extra softening, add mixture to microwave for a few seconds until softened. Set aside.
3Bring a pot of water to boil, then once boiling add the pasta and cook according to package directions.
4While pasta is boiling, heat a frying pan to medium high. Once pan is hot add 2 tablespoons of coconut milk and minced garlic. Cook the garlic in the coconut milk until golden or about 6-7 minutes. Add small splashes of vegetable broth as needed to keep from getting too dry then add the rest of the vegetables and simmer for 6 additional minutes.
5Turn down the heat of the frying pan to medium low. Add the peanut sauce mixture to the pan and stir to coat all of the veggies. The add the rice noodles and stir until sauce is evenly coating the vegetables and the pasta. Add the baked tofu and stir once more. Heat for 2 minutes, then turn off stove, remove from heat and serve.
6Serve with your second juiced lime and top with sesame seeds, chopped nuts, and/or cilantro.
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