Vegan Pad Thai with Baked Tofu
This vegan pad Thai adaptation is low-carb, flexible, delicious, and one that you could really get used to making! Possible garnishes include basil, parsley, cashews, edamame beans, sesame seeds, and lime wedges. Serve hot, but tastes fine cold as well.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Olive oil or sesame oil can be substituted for the coconut oil, if desired.
You can replace chile-garlic sauce with minced or dried red peppers.
Use any color cabbage you prefer.
Add any of your favorite vegetables, such as zucchini, daikon, eggplant, broccoli, or red bell pepper.
I recommend using a julienne peeler or handheld spiralizer for the carrots and other veggies.
Shirataki, rice noodles, or spiralized vegetables can be substituted for the kelp noodles.