Vegan Challenge

Fresh Pad Thai



½ cup lime juice

¼ cup tamari sauce

3 tbsp coconut sugar

3 tbsp tomato paste

3 tbsp rice vinegar


14 oz brown rice noodles

1 medium crown of broccoli

½ cup sliced shallots

4 cloves garlic minced

1 cup sliced green onions

¼ cup chopped cilantro

2 tsp grapeseed or avocado oil

1 block organic extra firm tofu


2 cups thinly sliced cabbage

1 large carrot (shredded or match sticks)

1 cup of bean sprouts

Chopped peanuts

Lime wedges



  • Get your sauce ready by mixing all the ingredients together in a small container.

  • Cook the noodles according to the package.

  • Prep all the veggies by chopping, slicing and shredding

  • Tofu: cut into small cubes, pan fry in oil over medium heat, stirring often until all sides of the tofu cube are golden brown.

  • Heat some oil in a large wok or skillet over medium heat and add the shallots.

  • Add the broccoli in and stir. Cook for 2 minutes.

  • Stir in the garlic, and shortly after, the noodles.

  • Pour 1/3 of the sauce directly over the noodles and stir in the cooked tofu.

  • Slowly add in the rest of the sauce as you stir, covering everything in the wok.

  • Turn off the heat and add the green onions and cilantro.

  • Serve in your favourite dinner bowl and grab a small handful of each topping for extra freshness! Sprinkle with peanuts and squeeze a lime wedge over your meal.

  • Enjoy! 


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