Easy Tofu Pad Thai Bowls
Delicious and customizable, this bowl combines crispy tofu, fresh vegetables, and a flavorful almond butter dressing for a quick, healthy meal.
Ingredients
Protein
- 1 package Pad Thai noodles (Lotus Organic Brown Rice Pad Thai noodles)
- 2 bunches broccolini (ends trimmed)
- 0.5 cup almond butter (smooth and creamy)
- 0.25 cup coconut aminos
- 0.25 cup brown rice vinegar
- 2 tablespoons lime juice
- 2 pieces ginger (roughly 1-inch each, peeled)
- 2 cloves garlic (peeled)
- 4 teaspoons honey
- 2 teaspoons toasted sesame oil (or hot pepper toasted sesame oil)
- 0.25 cup filtered water
Instructions
- Marinate the tofu in tamari and garlic for at least 20 minutes.
- Blend almond butter, coconut aminos, rice vinegar, lime juice, ginger, garlic, honey, and sesame oil until smooth; add water to thin if needed.
- Preheat oven to 400°F (200°C). Toss broccolini with oil, salt, and pepper; roast for 7-8 minutes.
- Sauté marinated tofu until crispy. Cook noodles according to package instructions.
- Assemble bowls with noodles, tofu, roasted broccolini, and drizzle with almond butter dressing. Toss and serve.
Notes
You can substitute shredded chicken or black forbidden rice for added variety.