Vegan Pad Thai with Tofu and Broccoli Recipe

Posted on January 11, 2011


I have been craving spicy lately.  I found a recipe in The Engine 2 Diet that has been calling my name, a vegan Pad Thai with Tofu and Broccoli.

My adaptation of the Pad Thai was not spicy, but that’s what can happen when you take a recipe and run with it, like I most often do.  It was delicious, though, and both kids loved it.  (They would not have loved spicy, I’m sure)!

Before the recipe and pics, I want to mention a couple of rare ingredients that I used.  Both of these can easily be substituted.

I have been loving the Shoyu (like tamari or soy sauce) that I bought thanks to Alicia Silverstone’s book.  Unlike most soy sauces, the only preservative in Shoyu is alcohol.  The ingredients on my bottle label read:  water, organic whole soybeans, salt, organic whole wheat, organic alcohol.  I cannot tell a difference in the taste.

The other honorable mention ingredient is the all-natural Chinese 5 Spice Powder.  Like I imagined, it does have a definite zing, and it is also sweet.  The ingredients are:  cinnamon, fennel, cloves, star anise and white pepper.

Vegan Pad Thai Recipe

adapted from (The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds)

  • 13 oz package whole wheat pasta
  • 3 tablespoons water or vegetable stock
  • 1 clove garlic, minced
  • 3 green onions, cut into 1-inch lengths
  • 1 head broccoli, florets cut into bite-size pieces
  • 1 cup bean sprouts
  • 1 pound broiled tofu cubes (I like the servings of protein, calcium and Vitamin B12 in Nasoya’s organic sprouted or firm Tofu Plus).
  • 1 teaspoon chili powder
  • 2 teaspoons dark brown sugar
  • 1/2 teaspoon Chinese 5 Spice Powder, optional
  • 4 tablespoons lemon juice
  • 4 tablespoons, plus more for individual servings, Shoyu, tamari or organic soy sauce
  • 3 tablespoons peanuts
  • 2 clementines or tangerines, segmented
  • Squeeze excess water out of tofu.  Cube the tofu block and place on a lightly sprayed cookie sheet.  Broil on low for 7-9 minutes.  You want it to lightly brown, but take care not to let it burn as all broilers are different.

    Cook pasta in boiling water for 8 minutes.

    Meanwhile, heat the water or vegetable stock in a large pan or wok.  Cook the garlic for 1-2 minutes, until the garlic begins to brown lightly.

    Add the green onions, broccoli, sprouts and tofu.

    Add the chili powder, brown sugar, 5 spice powder, lemon juice and Shoyu (or tamari or organic soy sauce). Toss  carefully to combine.  Remove from heat.

    Sprinkle peanuts and clementines or tangerines on top.  Close lid, and cook for 2 more minutes.

    Serve tofu and broccoli mixture in a bowl on top of pasta.  Add a few more dashes of Shoyu (or tamari or soy sauce) if desired.