Name: Noodle-Free Pad Thai (30 Minutes!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 (2 as an entrée, 4 as a side)
Ingredients: 1/2 cup extra-firm tofu ((excess liquid pressed out, crumbled with a fork)); 1 Tbsp coconut aminos ((or tamari or soy sauce if not GF)); 1 tsp chili garlic sauce ((or 1/8 tsp red pepper flake as original recipe is written)); 1/4 tsp ground turmeric ((optional)); 2 1/2 Tbsp nut butter ((almond butter, peanut butter, sunflower seed butter, etc.)); 3 Tbsp lime juice; 3 1/2 Tbsp coconut aminos ((or sub tamari or soy sauce if not GF // plus more to taste)); 1/2 tsp red pepper flake ((or sub 1 tsp chili garlic sauce- Huy Fong Foods brand)); 1 1/2 Tbsp maple syrup ((12 g coconut sugar // plus more to taste)); 1 Tbsp sesame oil ((sub water or omit if low/no-fat)); 1 medium serrano pepper ((seeds + stem removed, thinly sliced // omit for less heat)); 1 small bundle green onions ((ends removed + thinly sliced)); 1 1/2 cups thinly sliced red cabbage; 1 medium red bell pepper ((cored and thinly sliced lengthwise)); 2 Tbsp coconut aminos ((or tamari or soy sauce if not gluten free // divided)); 4-5 large carrots ((peeled and ribboned with a vegetable peeler // ~4 cups packed)); 6 leaves collard greens ((large stems removed, stacked + thinly sliced // ~2 cups packed)); 1/2 tsp freshly grated ginger ((optional // or 1/4 tsp ground ginger as original recipe is written)); 1/2 tsp freshly grated turmeric ((optional // or 1/4 tsp ground turmeric)); Fresh cilantro; Crushed peanuts / peanut sauce; Red pepper flake