Name: Noodle-Free Pad Thai
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cup extra-firm tofu (excess liquid pressed out, crumbled with a fork); 1 tbsp coconut aminos (or tamari); 1 tsp chili garlic sauce; 0.25 tsp ground turmeric (optional); 2.5 tbsp almond butter (or peanut butter); 3 tbsp lime juice; 3.5 tbsp coconut aminos; 0.5 tsp red pepper flakes (or chili garlic sauce); 1.5 tbsp maple syrup; 1 tbsp sesame oil (or water for oil-free); 1 null serrano chili pepper (seeds and stem removed, thinly sliced); 1 handful green onions (thinly sliced); 1.5 cup red cabbage (thinly sliced); 1 null red bell pepper (cored and thinly sliced lengthwise); 2 tbsp coconut aminos (divided); 5 null carrots (peeled and ribboned); 6 null collard greens (stems removed, thinly sliced); 0.5 tsp fresh ginger root (grated); 0.5 tsp fresh ginger root (grated (optional grated turmeric)); null handful fresh cilantro (chopped); null handful peanuts roasted (crushed); null sprinkle red pepper flakes

Instructions

Show units in method

1

In a small bowl, combine the extra-firm tofu (0.5 cup), coconut aminos (1 tbsp), chili garlic sauce (1 tsp), and ground turmeric (0.25 tsp). Stir well and set aside.
2

In a separate mixing bowl, whisk together almond butter (2.5 tbsp), lime juice (3 tbsp), coconut aminos (3.5 tbsp), red pepper flakes (0.5 tsp), and maple syrup (1.5 tbsp). Adjust ratios to taste and set aside.
3

Heat sesame oil (1 tbsp) in a large skillet over medium heat. Add the serrano chili pepper (1), green onions (1 handful), red cabbage (1.5 cup), red bell pepper (1), and half of the coconut aminos (2 tbsp). Sauté for 3 minutes, stirring frequently.
4

Push the vegetables to the side and add the marinated tofu to the corner of the pan. Cook for 3 to 5 minutes until the tofu is slightly browned.
5

Add the carrots (5), collard greens (6), and the remaining coconut aminos (2 tbsp). Sauté for 2 minutes.
6

Pour in the prepared Pad Thai sauce and add the fresh ginger root (0.5 tsp) and fresh ginger root (0.5 tsp). Cook for 3 minutes or until the greens are slightly wilted and everything is warmed through.
7

Garnish with [null handful fresh cilantro], [null handful peanuts roasted], and a sprinkle of [null sprinkle red pepper flakes] before serving.