Tofu, it's what's for Dinner

Actually Tofu itself is not my favorite food.  But I have become quite the fan of Pad Thai with Tofu.  My husband has always been a huge fan of Pad Thai, and I have made it for him in the past for special occasions and have always bought the sauce, well being Gluten Free that has posed an issue as most Pad Thai sauces adn recipes contain Soy or Tamari, which often contain wheat.

After much searching and a little bit of playing around I found the perfect fit for us, sweet, but spicy. We love the heat!

This recipe has been adapted from The Gluten Free Vegan (Thanks Christa).  

As a side note, I always go for Organic so it is not typed in the recipes as it is just understood, when you can, opt for Organic.

1 TBSP Olive Oil
1 large Onion Chopped
6 Carrots Diced
2 cups of spinach chopped (or baby)
12 Oz extra firm Tofu Cubed
1/4 Cup GF Apple Cider Vinegar (Bragg's)
1/4 cup Braggs Aminos (or Wheat Free Tamari)
2 TBSP Agave nectar
1- 1 1/2 Tablespoons red curry paste (this is alot, and makes it pretty hot)
2 Tablespoons organic natural peanut butter
1 package washed and drained bean sprouts
10-12 ounces Rice noodles prepared according to directions
4 green onions, chopped
Juice of 1 lime

In a large skillet, heat oil over medium-high heat and add onions and carrots. Saute until the onions become soft, about 4-5 minutes.  Add tofu and continue to cooks another 4-5 minutes.

 

Add vinegar, Aminos (tamari), agave nectar, red curry paste, peanut butter, spinach and sprouts to coat and heat through.

Pour tofu mixture over the noodles and garnish with green onions and lime juice.

And Enjoy!!!

Namaste,
Pam