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The Best Ever Vegan Tofu Pad Thai

Yield: 6 heaping servings



  • 1# extra firm tofu, cut into 8 even slabs
  • 2 Tbsp Sun Coco Oil
  • 3 eggs (optional, leave out if going vegan)
  • 5 oz red onion, thinly sliced
  • 1 can (14 oz) bean sprouts, drained
  • 16 oz rice noodles
  • 2 Tbsp olive oil
  • 3 oz spinach
  • 3 oz green onions, diagonally sliced plus more for topping
  • 1.5 oz cilantro, roughly chopped plus more for topping


  • 10 oz ketchup
  • 4.5 oz fish sauce (be sure to use vegan fish sauce if going vegan)
  • 3.75 oz sugar
  • 2 Tbsp minced garlic
  • 12.5 oz peanut butter
  • 3 Tbsp lime juice
  • 2 Tbsp crushed red pepper flakes
  • 3 Tbsp GF soy sauce
  • 1 tsp black pepper



  1. Combine all ingredients from “Sauce” together in a medium bowl, whisk thoroughly, and refrigerate for at least 1hr. I like to do mine overnight when possible! The point here is to get the flavors to meld! After no less than an hour, you can remove the sauce from the fridge, taste test, and adjust as you see fit.
  2. Press tofu in-between paper towels to remove extra moisture. Do this several times over before cutting. When ready, cut tofu into 8 even slabs. Again, pat dry with paper towel on both sides to remove moisture.
  3. Once cut and dried, place 4 oz of Sauce in the bottom of an 8×8” baking pan. Then place the tofu down on top of the Sauce in two rows of four. Lastly, spread 1 Tbsp of sauce on top of each piece of tofu (see pictures above). Refrigerate for 30 minutes while prepping the Pad Thai ingredients.
  4. Also at this point, remove 1-cup of remaining Sauce and set to the side (this can be used for a later date or added on to anyone’s dish who wants more sauce). Keep the rest of the Sauce in its medium bowl, as you will add the noodles straight to it in Step #10.
  5. Preheat a large saucepan over medium-high heat. When hot, add 2 Tbsp of Sun Coco Oil and then crack eggs over oil. Allow eggs to fry for about a minute until the eggs start to turn white against the pan. Then, using a spatula, break up the yolks and whites by slashing them horizontally and vertically. Immediately add onion slices and bean sprouts and mix everything together.
  6. Fry entire mixture for another two minutes, onions and bean sprouts should be heated through and slightly transparent, yolks should be fully cooked. Turn heat off and add spinach, stir until spinach has wilted. Set aside while grilling tofu.
  7. Get your grill going on high and place tofu on wooden and/or metal skewers. When your grill is ready, brush some oil on your grill and then place tofu on top. Grill for 2 to 3 minutes on each side. While grilling, continue to Step #8.
  8. While tofu is on the grill, bring 4 QTs water with 2 Tbsp of olive oil to a boil in a large stockpot.
  9. Add noodles and boil for 3 minutes, stirring occasionally to break noodles up – TURN HEAT OFF. Let noodles sit for additional 3 minutes in water, stirring occasionally. Taste test quickly to make sure noodles are the consistency you prefer and then drain them immediately with a strainer.
  10. Place warm noodles directly in Sauce bowl right away after straining. Add entire stir fry mixture from saucepan, scallions, and cilantro. Using tongs, thoroughly mix together all ingredients.
  11. Portion into serving bowls; top each serving with a slab of grilled tofu and plenty of fresh herbs!
  12. Go back for seconds 🙂