Creamy Coconut-Tofu Pad Thai

Coconut-Tofu Pad Thai

     This is a favourite of mine for sure. It has all of my favourite things in one little dish! It's super rich, creamy, and delicious. 

     I don't have too much to say about it, because it really speaks for itself. You NEED to give it a try at some point!

Yield: 2 servings 

Sauce ingredients:

3 tbsp tahini 

6 tbsp light coconut milk 

2 tsp coconut aminos (or soy sauce)

2 tsp coconut sugar 

Sauce instructions:

1. Mix all ingredients until you get a creamy, pourable consistency 

Coconut-Tofu ingredients:

1/2 a brick of firm tofu (or 1 1/2 cups cubed)

1/2 of a red onion

1 clove of garlic

3 tbsp light coconut milk

1/2 tsp ground ginger 

Dash of paprika

Dash of turmeric

Dash of black pepper

Coconut-Tofu instructions:

1. Cube tofu and place in a pan on medium heat with all of the other ingredients. 

2. Cook until the tofu is golden brown and the coconut milk has evaporated and been absorbed. 

Pasta ingredients:

1/2 a packed of Japanese udon noodles (or brown rice noodles)

1 zucchini

Pasta instructions:

1. Cook the noodles until soft

2. Spiralise a medium zucchini (or use a potato peeler to make 'noodles' out of the zucchini)

3. Cook the zucchini noodles in the pan with the tofu for 1-2 minutes to warm them up. 

4. Combine all of the noodles with the tofu and sauce in a medium sized bowl. 

Serve while warm on a bed of greens and top with sesame seeds and avocado slices!

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If you make this recipe, make sure to tag me on Instagram at @ThatPiperGirll

I believe that healthy, plant-based recipes should be available to ALL people, and that's why I started a blog instead of releasing a recipe book, which was highly requested among my Facebook friends and Instagram followers. If you do want to support me, you can make monthly or one time donations on my Patreon account. I thank you in advance for your support!