Vegan Pad Thai

I love this super healthy vegan Pad Thai recipe so much, it’s one of my favorite dishes at the moment!

Extra virgin olive oil to taste
5 oz firm tofu, thinly sliced and patted dry (140 g)
2.6 oz buckwheat noodles (75 g)
2 cloves of garlic, minced
¼ onion, julienned
¼ red bell pepper, julienned
1 carrot, julienned
1 zucchini, spiralized
For the sauce:
3 tbsp tamari or soy sauce
2 tbsp apple cider vinegar
2 tbsp maple syrup
2 tbsp water or vegetable broth
⅛ tsp cayenne powder

For garnish:
red cabbage sprouts
raw cashews (chopped)
fresh cilantro and lime

View the full recipe at Simple Vegan Blog →