Vegan Pad Thai With Tofu: A Cozy Bowl of Comfort

ByMichelle Updated on
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There’s something magical about a big, warm bowl of Pad Thai the chewy noodles, the tangy-sweet sauce, crunchy toppings, and those bright bursts of lime. This Vegan Pad Thai recipe has been my go-to for busy weeknights when I want to serve something exciting yet nourishing for the whole family.

My kids love the fun texture of the noodles, and I love that it’s veggie-packed and dairy-free. Whether you’re already plant-based or just looking to add more meatless meals to your rotation, this recipe is a total win!

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Why You’ll Love This Pasta (Well…Noodles!)

This Vegan Pad Thai is the perfect mix of sweet, savory, and tangy with a delightful mix of textures. It’s quick enough for a weeknight but feels fancy enough for a special occasion. Kids will love the slurp-worthy noodles and nutty flavor, and you’ll love how easy it is to whip up in under 30 minutes. No need to hunt for rare ingredients either everything is simple, fresh, and pantry-friendly!

Simple Ingredients

Here’s what goes into this delicious dish and why each one matters:

  • Rice noodles – Traditional and gluten-free, these noodles give Pad Thai its classic chewy texture.
  • Extra-firm tofu – A great protein source that soaks up flavor when pan-fried until golden.
  • Garlic & shallots – These aromatics are key to building a deep, savory flavor.
  • Tamarind paste – Provides the signature tangy note essential to Pad Thai sauce.
  • Soy sauce & maple syrup – A salty-sweet combo that balances the sauce beautifully.
  • Lime juice – Adds brightness and zing to the whole dish.
  • Bean sprouts – Crisp and refreshing, they bring texture and lightness.
  • Green onions & cilantro – For fresh flavor and a pop of color.
  • Crushed peanuts – Classic topping for crunch and richness.
  • Red pepper flakes (optional) – For those who like a little heat.

Recipe Details

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

What is Needed

  • 8 oz rice noodles
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 3 tbsp tamarind paste
  • 3 tbsp soy sauce
  • 1.5 tbsp maple syrup
  • 1 tbsp lime juice
  • 1.5 cups bean sprouts
  • 3 green onions, sliced
  • 1/4 cup crushed peanuts
  • Fresh cilantro, for garnish
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp neutral oil (like avocado or canola)

Instructions

Prep the tofu press tofu to remove excess water, then cube.

Cook the noodles prepare rice noodles according to package directions. Drain and set aside.

Make the sauce in a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and lime juice.

Sauté aromatics & tofu heat oil in a skillet over medium heat. Sauté garlic and shallots for 1 minute. Add tofu and cook until golden.

Add noodles & sauce toss in cooked noodles and pour the sauce over. Stir-fry everything for 2–3 minutes until evenly coated.

Add toppings turn off heat. Stir in bean sprouts, green onions, and red pepper flakes. Top with peanuts and cilantro.

Top Tips

  1. Press tofu well! Removing moisture helps it get nice and crispy.
  2. Use warm water for noodles. Avoid boiling just soak or follow the package for that perfect chewy texture.
  3. Pre-mix the sauce. This ensures even flavor distribution when tossed with the noodles.
  4. Let kids sprinkle toppings. It’s fun for them and encourages them to eat more!
  5. Add veggies if you like. Bell peppers, shredded carrots, or snap peas go great here.

Recipe Variations

  • Nut-free: Skip the peanuts and use toasted sesame seeds instead.
  • Spicy: Add sriracha or chili paste for an extra kick.
  • Veggie-loaded: Add sautéed bell peppers, shredded carrots, or broccoli.
  • Gluten-free: Use tamari instead of soy sauce.

Recommended Equipment

  • Nonstick skillet or wok
  • Tofu press or clean towel with a weight
  • Medium mixing bowl
  • Tongs or spatula
  • Sauce whisk
  • Large pot or heatproof bowl for soaking noodles

Make Ahead Tips

You can press and cube the tofu and mix the sauce up to 1 day ahead. Store in separate containers in the fridge until ready to cook.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, or microwave in 30-second bursts until warm.

What to Serve With This Recipe

  • Cucumber salad or slaw
  • Thai iced tea or lime-infused sparkling water
  • Steamed edamame
  • Mango sticky rice for dessert

More Recipes

Try these you will love them!

Vegan Pad Thai with Tofu

Michelle
This quick and easy Vegan Pad Thai is a family favorite! Tossed in a homemade tamarind sauce, it’s packed with flavor and perfect for weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Servings 4

Equipment

  • Nonstick skillet or wok
  • Tofu press or clean towel with a weight
  • Medium mixing bowl
  • Tongs or spatula
  • Sauce whisk
  • Large pot or heatproof bowl for soaking noodles

Ingredients
  

  • 8 oz rice noodles
  • 1 block 14 oz extra-firm tofu, pressed and cubed
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • 3 tbsp tamarind paste
  • 3 tbsp soy sauce
  • 1.5 tbsp maple syrup
  • 1 tbsp lime juice
  • 1.5 cups bean sprouts
  • 3 green onions sliced
  • 1/4 cup crushed peanuts
  • Fresh cilantro for garnish
  • 1/2 tsp red pepper flakes optional
  • 2 tbsp neutral oil like avocado or canola

Instructions
 

  • Prep the tofu press tofu to remove excess water, then cube.
  • Cook the noodles prepare rice noodles according to package directions. Drain and set aside.
  • Make the sauce in a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and lime juice.
  • Sauté aromatics & tofu heat oil in a skillet over medium heat. Sauté garlic and shallots for 1 minute. Add tofu and cook until golden.
  • Add noodles & sauce toss in cooked noodles and pour the sauce over. Stir-fry everything for 2–3 minutes until evenly coated.
  • Add toppings turn off heat. Stir in bean sprouts, green onions, and red pepper flakes. Top with peanuts and cilantro.

Notes

  • Tamarind Paste Tip: If tamarind paste is hard to find, you can substitute with a mix of lime juice and a touch of brown sugar or rice vinegar. It won’t be quite the same, but still tasty!
  • Make it oil-free: You can bake the tofu or air-fry it instead of pan-frying to cut back on oil.
  • Allergy-Friendly: Use sunflower seeds or pumpkin seeds in place of peanuts for a nut-free version.
  • Noodle Troubles? If your noodles clump after draining, rinse them briefly with warm water and gently separate with tongs before adding to the pan.
  • Protein Boost: Add edamame or tempeh alongside tofu for extra plant-based protein.
Keyword Vegan Pad Thai

One-Pot Cooking Rocks!

Michelle

Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]

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