Pad Thai

Recipe from Colleen Patrick-Goudreau's The Vegan Table

1 pkg extra-firm tofu

nutritional yeast

1 pkg rice noodles

1/4 cup natural peanut butter

1/4 cup sugar (I use raw)

1/3 cup tamari

1/3 cup lime (or lemon) juice

1/2 tsp red pepper flakes

1 head broccoli

olive oil

2 cloves garlic, diced

2 scallions, diced

large handful of snow peas (optional)

handful of bean sprouts (optional)

Hand squeeze tofu and break into bit size pieces onto a sprayed cookie sheet. Bake at 400 for about 20 minutes (flipping once, halfway) until golden. Sprinkle some nutritional yeast on it.

Cook rice noodles according to the package.

In a bowl, mix peanut butter, sugar, tamari, lime (or lemon) juice, and ½ red pepper flakes.

Stir fry broccoli in a little oil. Add garlic, scallions, and/or snow peas. Add everything back together and mix. Add some bean sprouts on top if desired.