Vegan Pad Thai with Tofu - Forks Over Knives
A zesty sauce coats tender noodles, crunchy veggies, and velvety tofu for a fresh version of the classic takeout dish. Give it a try!
Ingredients
- 1 12-oz. package extra-firm light silken tofu
- ⅓ cup no-salt-added peanut butter
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper
- 1 cup chopped onion
- 1 16-oz. bag frozen mixed vegetables
- 4 cups fresh baby spinach
- 8 oz. wide brown rice noodles
- Sea salt, to taste
- 1 medium cucumber, thinly sliced
- ½ cup shredded carrot
- ¼ cup sliced scallions
- 1 fresh Thai chile, thinly sliced (optional)
- Lime, cut into wedges
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