Tofu Pad Thai is perfect for dinner. Tofu mixed with noodles, fresh herbs, chilli, nuts and egg make this vegetarian Pad Thai, better than take-out!

This dish is fast going to become your regular Friday night go to meal! But it won’t be at the shops or delivered, it will be hot and fresh from your stove!!

How to Make Vegetarian Pad Thai?

Homemade Vegetarian Pad Thai – you will be cooking this recipe again and again

How good is a Pad Thai dish? Even better if you make it yourself I believe. With fresh ingredients and knowing exactly what has gone into the dish, it is a favourite recipe in my home. I have a version on the blog which uses chicken mince and you can find that recipe right here.

Asian food is my favourite out of all the world’s selections and it is great to be able to recreate the flavour combination at home at your own pace.

What ingredients are in Tofu Pad Thai?

One of the reasons that I love this recipe is because it enables me to use fresh herbs and spices. The coriander gives the dish a fresh flavour, the chilli adds a zing to the taste buds and the squeeze of lime juice brings all of the ingredients together.

This vegetarian option is perfect for Meatless Monday or any night of the week really! The tofu is packed with protein so it satisfies the belly and mind at the same time.

With a squeeze of fresh lime juice, coriander and slices chilli, you will think you have been taken to Thailand with this recipe!

The trick with the eggs is to pour them into the pan, let the heat start to get to them and then use a flat utenseil to break them up into smaller pieces. They become like scramble eggs, but in small slices, which get mixed throughout the dish bringing a lovely flavour and texture to the recipe.

This recipe is a super easy dish to prepare. There are a few different elements, however, each step is straight forward and you will be able to pull it together easily!

Asian Inspiration

I can’t recall one specific moment in time when I started to eat more Asian style foods. It is overwhelmingly obvious though as it must have happened as many of my recipes have an Asian style theme to them!! If I needed to request a last meal in my life, no doubt there were be Asian flavours and noodles.

Some of my favourite Asian Style dishes on the blog are:

• Pad Thai (recipe is here)
• Tofu Fried Noodle Salad (recipe is here)
• Chicken Noodle Bowl (recipe is here)

The tofu in this dish is lightly fried and ends up with a crispy skin flavored with salt and pepper

The eggs compliments the tofu as the texture of both ingredients are quite different. One is crispy and chewy, the other is soft and melts in your mouth.

About the recipe:

• The recipe is vegetarian
• For a vegan version, you need a vegan style egg product
• Fresh lime juice is best, but from a bottle will also work
• This is a one pot recipe, using a fry pan or the wok

To answer your questions:

1. This recipe can be frozen
2. The dish will last in a sealed container in the fridge for a few nights 
3. The tofu needs to be FIRM to start with
4. This is a REASONABLE EASY recipe to pull together

Think about how much money you will save by making this dish instead of paying someone else to make it for you! Not to mention the delicious flavours and the pat on your own back!

Let’s chat

I actually get some therapy these days from meatless meal ideas. I bet you do too. The tofu in this dish is a high protein food. As are the eggs. You might think that the tofu is bland as it doesn’t get smothered in sauce. However, the reality is, when you season it with salt and pepper and then combine it with the other ingredients you will achieve a delicious dish. (Trust me!!)

Seriously guys, you NEED TO GIVE THIS DISH A GO!!

There is some chopping involved in this dish, with both the tofu and the shallots. There is a calm that you will experience in prepping each ingredient and then when you bring it together, la, la,la, it will be show time!

Prep most of the ingredients separately, then bring them together and stir to combine.

Meatless Monday, here we come! 

Tofu Pad Thai

Tofu Pad Thai is on Sweet Caramel Sunday! Tofu mixed with noodles, fresh herbs, chilli, nuts and egg make this vegetarian Pad Thai, better than take-out! 

5 from 20 votes

Print Pin Rate

Course: Dinner

Cuisine: Asian Fusion, Australian, International

Keyword: tofu dinner, tofu pad thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 325kcal

Author: Adrianne

Ingredients

Tofu Pad Thai

• 1 450 grams firm tofu
• 2 tbsp sesame oil
• 1 bunch shallots
• 125 grams rice noodles
• salt and pepper to season
• 1/2 bunch coriander fresh, torn or chopped
• 4 eggs free range
• 1 tbsp garlic minced
• 1 tbsp ginger minced
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 1/4 cup granulated nuts
• 2 long green chillis
• 1 whole lime cut into wedges

Instructions

Tofu Pad Thai Method

• Cut your tofu into small cube shape pieces. 
  
• Add a little peanut oil to the fry pan, turn on to a medium heat and add tofu. Season with salt and pepper and fry, turning the pieces until all sides of the pieces are a light crispy brown 
  
• Cut shallots into small pieces 
  
• Crack eggs and whisk in a medium size jug so the yolks are pierced and mixed with the yolks 
  
• Add a more oil to the pan and add your egg. Cook, breaking into small slices as you go.  Turn off heat when cooked, remove from pan and set aside 
  
• Place noodles in a heat proof bowl. Add boiling water and leave stand for 3- 5 mins. Rinse and chop into 1 inch segments (roughly) when done 
  
• Add a splash of oil to the pan, followed by minced garlic and ginger, add shallots and lightly fry till they are bright green. 
• Add the tofu, noodles, fish sauce, brown sugar, and lime juice back to the fry pan. Sprinkle nuts over the dish and stir to combine 
• Garnish with freshly torn coriander, chilli and lime wedges 
  

Notes

• You really need to get the firm tofu for this dish (it will say that on the packet). Silken or medium won't work as it will turn to mush)
• You can use Peanut Oil if you don't have sesame oil
• I like the granulated nuts as they are already in little pieces for you 
• You can use salted or toasted peanuts if you prefer instead of granulated nuts 

Nutrition

Calories: 325kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 903mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 6.3mg | Calcium: 50mg | Iron: 1.3mg

Did you make this recipe? Share on Instagram!It makes my day when you make my recipes! Tag @sweetcaramelsunday

Sunny Queensland

It has been hot in Sunny Queensland, almost too hot. I am looking forward to a few cooler days.

If you have favourite Asian dishes I would love to hear from you in the comments below!

A few further suggestions that might take your fancy are:

• Raw Broccoli Hummus
• Tomato Tart
• Crispy Smashed Potatoes

Tonks is well, back to out conversation about a new friend for him….I am think male cat, black (of course), to be named Rambo, what do you think?

Adrianne x 

P.S Don’t hesitate to get in touch if you have questions about any of my recipes or even just want to say hi! I am usually on the blog 🙂

I would love to connect on Pinterest and share ideas!