Looking to get creative with your Pad Thai noodle cup? This bowl combines noodles, tofu, and veggies with a delicious sauce.
We partnered with Jasmine Briones of Sweet Simple Vegan to bring you this tasty recipe.
Every Dr. McDougall’s Right Foods product is vegan, non-gmo, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests. Learn more here.
About an hour in advance, press the tofu to get excess liquid out. Prepare your Pad Thai noodle cup, pour liquid into a bowl, and set aside.
When the tofu is done pressing, cube it and marinate in the Pad Thai liquid you set aside earlier. Bake
Prepare the dressing while everything is in the oven. Assemble your bowls with spinach, veggies, tofu, and Pad Thai. Drizzle dressing over top and add hemp hearts and sesame seeds.
If you made this bowl and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Check out some of our other awesome recipes:
Pad Thai Buddha Bowl by Sweet Simple Vegan
- 1/2 block extra firm tofu
- 1/2 head broccoli
- 1/2 head cauliflower
- 1/2 sweet potato diced
- 2 cups spinach
⅓ cup seasoned rice vinegar
1 tbsp agave
1 tbsp miso
1 tsp garlic powder
1/4" piece ginger
black pepper, if desired
Ginger miso dressing
Press the tofu for about 1 hour. For a quicker pressing, cut the tofu into 4 piece lengthwise and then press all of those pieces side by side (not stacked).
In the meantime, prepare the Pad Thai according to the packaging instructions. When ready, drain out all of the liquid into a small bowl. Set aside.
Preheat oven to 350F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Once the tofu is pressed, cut into cubes and toss it into the liquid that you drained from the soup. Allow to marinate for 10-15 minutes, mixing it carefully halfway through.
On a timed baking dish, add the sweet potatoes, broccoli, cauliflower and marinated tofu. Pour any remaining marinade/broth evenly over all of the vegetables. Place into the oven for 30-35 minutes.
In the meantime, prepare the miso dressing by simply whisking everything together until smooth. Once the vegetables and tofu are done roasting, remove them from the oven to cool slightly.
To assemble, divide the spinach, veggies, tofu and Pad Thai into two bowls. Top with the ginger miso dressing, sesame seeds and hemp hearts. Enjoy!