easy lunchbox recipe: vegan tofu pad thai

A plant based version of the Asian classic with a rainbow of gut friendly veggies & lots of immune boosting ingredients to fight away those office colds. Recipe is also gluten free as using brown rice noodles.

Ingredients (enough for 3-4 portions)

brown rice noodles (100g)

tofu (200g)

pak choi (200g)

carrots (x2)

red pepper (x1)

courgette (x1)

sesame seeds (2 tbsp)

turmeric (1 tsp)

Sauce: sesame oil (2 tbsp), tahini (1 tbsp), lime (x1), maple syrup (1 tbsp), ginger (2 inch grated), tamari (1 tbsp), garlic (1 x crushed clove)


Cook the noodles accordingly to the pack instructions and the rinse in cold water.

Mix together the sauce ingredients in a bowl.

Chop up the veggies according to your preference.

Heat up a frying pan with a little oil and add the tofu, sprinkle over the turmeric and cook for a few minutes.

Add the noodles, veggies, tofu to a bowl and mix well.

Serve with some sesame seeds sprinkled over the top.

Enjoy! Michelle x