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prep time
24 h 55 min
cook time
25 min
ready time
25 h 20 min
Low Carb Vegan OMAD Tofu Pad Thai w Cheesy Broccoli
You won’t feel any food cravings after you eat this all-in-one vegan Keto recipe. Your dish starts with a mix of zucchini and cucumber noodles for bright, fresh flavors and crunchy texture. They’re topped with a thick and plentiful peanut sauce with flavors of lime, garlic, and sesame. On top of your pad thai is a layer of crunchy pumpkin seeds and tofu coated in golden brown sesame seeds. The tofu is marinated in a salty and slightly spicy mixture beforehand for a deeper flavor. The side dish reaches outside the Asian cuisine, but it’s comforting food: vegan cheesy broccoli. Cooked broccoli is blanketed with a super healthy vegan cheese sauce that quickly blends together. This vegan Keto recipe is Instagram-worthy!
I Don’t Have A Spiralizer
If you don’t own a spiralizer, you can still make this dish. Use a vegetable peeler to hand-peel wide, flat “noodles” from whole pieces of zucchini and cucumber. Then, line the peels up and hand-slice them into thinner, straight noodles. Then, you can prepare them as described in the directions. If you’re vegan, a spiralizer will be your new best friend!
What Can I Meal Prep?
This is not a meal you can complete entirely to eat at a later time. None of the dish will spoil quickly, but some of the more delicate ingredients will lose their integrity and texture over time. You may meal prep the pad thai peanut sauce, but not the noodles. Keep the pad thai sauce stored in your refrigerator and reheat it on the stove or in your microwave. You may also meal prep the broccoli and cheese sauce, but keep these foods separated in storage.
Net Carbs
25 g
Fiber
21.7 g
Total Carbs
47.5 g
Protein
79.4 g
Fats
85.3 g
1193 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tofu, raw (not silken), cooked, extra firm
8 oz
Water
1 cup
Tamari sauce
2 tbsp
Chili Sauce Ground or Paste
1.5 tsp
Zucchini
6 oz
Cucumber
6 oz
Salt
0.13 tsp
Sesame oil
1.5 tsp
Peanut butter
1 tbsp
Sesame oil
1.5 tsp
Tamari sauce
2 tbsp
Water
1 cup
Lime juice, fresh
0.5 tsp
Garlic
0.5 tsp, chopped
Cilantro
1 tsp
Pumpkin or squash seeds, shelled, unsalted
2 tbsp
Sesame seeds
2 tbsp
Olive Oil
0.5 tsp
Broccoli Frozen Unprepared
4 oz
Olive Oil
0.5 tsp
Salt
0.13 tsp
Black pepper
1 dash
Garlic powder
0.13 tsp
Onion powder
0.13 tsp
Hemp Seeds Shelled Or Hulled
5 tbsp
Chia seeds
2 tsp
Nutritional Yeast
4 tbsp
Water
1 cup
Salt
0.13 tsp
Garlic powder
0.13 tsp
Recipe Steps
steps 6
25 h 20 min
Step 1
The day before you make the meal, prepare the tofu by pressing a whole block with paper towels until you absorb the excess liquid inside. Slice the tofu into two thin, wide pieces and set them aside. In a dish not much larger than the tofu, combine water, soy sauce, and chili sauce. Place the tofu in the marinade and spoon some over the top of the tofu. Cover the dish and marinate the tofu overnight or for 24 hours.Step 2
About an hour before you eat your meal, use a spiralizer to spiralize the zucchini and cucumber. Line a large tray with paper towels, and arrange the spiralized noodles across the towels in a single layer. Sprinkle the salt across the noodles, then place additional layers of paper towels over them. Weigh the towels down with another tray, a large glass dish, or another heavy object like a plate. Leave this arrangement aside for 1 hour so the excess moisture from the vegan noodles can be absorbed.Step 3
When the noodles are ready, begin heating the sesame oil in a large pan over high heat on your stove. Wait until the oil is hot, then add the noodles to the pan. Let the noodles cook until the edges start to turn golden brown. Toss the noodles in the oil and continue to cook at high heat until the noodles are hot and golden all over. Transfer them to a serving plate to rest.Step 4
Make the pad thai sauce by adding peanut butter, sesame oil, soy sauce, water, lime juice, minced garlic, and chopped cilantro to a pot. Heat the ingredients until the peanut butter melts, and everything can be stirred together into a creamy sauce. You may add extra water if you need it to be thinner. Pour the warm pad thai sauce over the vegan noodles and sprinkle shelled pumpkin seeds on top.Step 5
Next, remove the tofu from their dish of the marinade and place them on a clean surface. Sprinkle about 1 tablespoon of sesame seeds over the exposed sides of the tofu. Heat the olive oil in a skillet over medium-high heat, then place the sesame seed side of the tofu down in the oil. Sprinkle the remaining sesame seeds over the other side of the tofu. Cook the tofu on both sides until the sesame seeds are a dark golden brown. Place the cooked tofu on or next to the pad thai.Step 6
Add THAWED broccoli florets from frozen to a clean pan over high heat on the stove. Drizzle the olive oil over the broccoli and season it with salt, pepper, garlic powder, and onion powder. Cook the broccoli over high heat until the broccoli turns tender and the spices char in the oil. While the cooked broccoli rests for just a moment, add hemp seeds, chia seeds, nutritional yeast, water, salt, and garlic powder to a bullet blender or food processor. Blend these ingredients to bring the vegan cheese sauce together. Combine the broccoli and cheese sauce, and serve it alongside your pad thai to complete the meal.
Comments
SpectacularRadish784313 2 years ago
Why does it say to Avoid but it is a premium recipe?
AwesomeAvocado799206 2 years ago
Im guessing, avoid for keto, but it would fit perfectly for low carb.