Vegan Pad Thaï with Tofu and Cashew Nuts

Pad Thai is an iconic Thai dish that explodes with flavor while keeping your bank account virtually intact. Here is a vegan and gluten-free version, an easy meal that will really please everyone! This version is easily made while glamping for an ideal meal with family or lovers. 

Substituting white rice pasta for the whole grain version adds lots of fiber to the recipe. Green cabbage, onion, garlic, carrot and chili increase the nutritional value of the meal. For his part, the extra-firm tofu is ideal for stir-fries. Low in fat and good source of protein, it does not contain gluten. This product has the advantage of not requiring refrigeration before opening, making it ideal for easy outdoor dining! Additionally, it is GMO-free and preservative-free.

Are you interested in the benefits of a gluten-free diet? See our dedicated blog article for our tips and advice. 

Ingredients for Vegan Pad Thai with Tofu and Cashews

Sauce (If used while glamping, see tips and tricks section)

• 5 tbsp. at the table of organic coconut sugar
• 4 tbsp. at the tablegluten-free all-purpose soy seasoning
• 1 tbsp. at the table of sriracha hot sauce 
• 5 tbsp. tbsp. concentrated tamarind sauce 
• 1 tbsp. at the table of water 

Pasta and vegetables  

• 3 tbsp. at the tableorganic raw virgin coconut oil 
• A block of extra firm tofu of your choice 
• 1 pack of organic brown Pad Thai rice noodles 
• 3 cloves of garlic
• 1/2 small green cabbage 
• 1 sweet red pepper 
• 1 medium carrot or 2 small 
• 1 Spanish onion 
• 6 green onions
• A pinch of salt and ground pepper 

Toppings

• 1 lime, sliced into quarters (an essential!)
• 1/2 cup of cashew nuts in pieces
• Fresh cilantro and/or fresh basil, to taste (an essential!)
• Crushed red pepper flakes (optional) 

Culinary tools 

• Medium cauldron
• Large saucepan
• Bowls
• Cutting board
• Pliers
• Utility knife
• Chisel 

Instructions for vegan Pad Thai with tofu and cashews

• Mix all the sauce ingredients in a small mason jar (or an airtight Tupperware dish). Put the lid on and shake for a few seconds. 
• In a medium pot, bring about 6 cups of water to a boil. Place the pasta in the pot of boiling water. Cook according to package directions (generally 3-5 minutes), stirring occasionally to prevent sticking. Once cooked, drain them using the lid. Rinse with cold (or lukewarm) water to stop cooking. To book. 
• On a cutting board, pat the tofu dry with a clean dish towel or paper towel. Cut the block of tofu into small cubes of approximately 3/4 inch. Season the tofu cubes with salt and pepper. 
• On the same board, cut the onion into thin slices and mince the garlic. Set aside in a small bowl. Now cut the red pepper, napa cabbage and carrot into julienne strips about 2 inches long. Set aside in a medium bowl. Slice the green part of the scallions into pieces about 1 inch long. Reserve on the board. 
• Reheat a saucepan over medium-high heat on a stovetop. When the pan is hot, add 3 tbsp. of raw organic virgin coconut oil and sauté the tofu cubes. Cook for 5-7 minutes, turning them using tongs, until they are golden brown on all sides. 
• In the tofu pan, add the garlic and onion. Cook 3 minutes more, stirring often. Add the strips of cabbage, carrots and red pepper. Cook 5 minutes more, or until vegetables are cooked but still crisp to the bite. 
• To the pan, add the drained rice noodles, as much sauce as you like (shake well before adding) and the green onion pieces. Mix everything using tongs until the sauce is well integrated. 
• Divide between your plates. Garnish generously with chopped cashews, lime juice and fresh herbs!

Tips and tricks for vegan Pad Thai with tofu and cashews

• For glamping, I strongly advise you to prepare the sauce in advance at home!
• If desired, coat the tofu cubes in arrowroot starch just before cooking 
• For more information on coconut, visit our dedicated article 

Substitutions for the vegan Pad Thai with tofu and cashews

• Substitute coconut oil for whatever cooking oil you have on hand
• Substitute the coconut sugar with organic raw cane sugar 
• Swap the Sriracha hot sauce for some sambal oelek chili paste 
• Put peanuts instead of cashews

Enjoy your meal!

Recipe creation: 

Valérie Gendron-Legault