Pad Thai with Tofu Crumbles

Pad Thai is a total winner for so many reasons! It’s the ultimate go-to meal, super easy to whip up, packed with all the good stuff, and its taste? Oh-so-incredibly delicious!

Oh, here’s our little secret move - we switched out the traditional eggs for crumbled tofu. Genius, right? Tofu brings that eggy vibe with its texture and totally absorbs all those fantastic flavors. It’s like a double win - giving your dish a protein kick and a texture upgrade in one go.

Preparation time 15 min
Cooking time 10 min\

Ingredients (2 servings)


  • 150 g Rice noodles, dry


  • 4 tbsp Soy sauce
  • 3 tbsp Maple syrup
  • 2 tbsp Peanut butter
  • 3 tbsp Tamarind Paste
  • 3 tbsp Water
  • 1/2 sheet Nori Sheets (optional)

To Serve

  • 1/4 cup Peanuts, roasted (crushed)
  • 1/2 cup Coriander leaves, fresh (chopped)
  • 1 fruit Lime, raw (cut into wedges)


  • 100 g Tofu (firm)


  • 1 tbsp Avocado oil
  • 200 g Green cabbage, raw (thinly sliced)
  • 1 medium Red bell pepper (thinly sliced)
  • 1/2 pepper Hot chili peppers, green, raw (thinly sliced, adjust to taste)
  • 3 medium Green onion (white part thinly sliced, green part cut into 2.5 cm pieces)
  • 3 clove Garlic, raw (minced)

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  1. Crumble the Tofu
    Use a fork to crumble the tofu into small pieces. Set it aside for later.
  2. Prepare the Sauce
    In a narrow vessel, use a vertical blender to combine soy sauce, maple syrup, peanut butter, tamarind paste, water, and optional nori sheets. Set aside.
  3. Cook the Noodles
    Follow the package instructions to cook the rice noodles. Rinse with cold water, drain well, and set aside.
  4. Prepare the Vegetables
    Get those veggies prepped! Thinly slice the cabbage, bell pepper, chili, and spring onions. Keep the garlic minced and ready to go.
  5. Stir Fry the Vegetables
    Heat avocado oil in a large skillet over medium-high heat until it shimmers. Add the thinly sliced cabbage and stir-fry for around 3 minutes until it starts softening. Toss in the bell pepper and chili for another minute. Then, add spring onions and garlic, stirring for an additional minute.
  6. Combine Everything
    Turn off the heat and and pour the prepared sauce into the skillet with the vegetables. Stir in the cooked noodles and gently toss in the crumbled tofu.
  7. To Serve
    Sprinkle on those crushed peanuts and chopped coriander. Serve it up with lime wedges for an added zesty touch.

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One serving contains 730 calories, 26 grams of protein, 24 grams of fat, and 110 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.