Search
English (UK)
DonateTry Veganuary
Menu

Suggested Searches

Donate
Try Veganuary
Search
English (UK)

Hot & Sour Pad Thai Salad

Laura Hemmington

Vegan Pad Thai Salad
Prep Time: 25M
Cooking Time: 12M
Serves: 3

This Hot & Sour Pad Thai Salad is ready in 30 minutes, super healthy and bursting with delicious flavours and textures.

There's more where this came from!

Try Veganuary

Ingredients

30g desiccated coconut
25g pecans, chopped
1 block (around 200g) firm tofu

For the marinade:

60ml water
3 tbsp apple cider vinegar
2 tbsp tamari, good soy sauce or liquid aminos
Zest and juice of 1 lime (unwaxed), a little juice kept back for the raw salad
1 red chilli
½ tsp cayenne pepper
4 dates, pitted
Black pepper

For the raw salad:

1 red pepper
1 medium carrot
15g fresh coriander
4 spring onions
150g beansprouts
Squeeze of lime
10g black sesame seeds

For the cooked salad:

1 tsp solid coconut oil (sesame oil would also work well)
6 cloves garlic, minced
1 red onion
200g tenderstem broccoli

This Hot & Sour Pad Thai Salad is ready in 30 minutes, super healthy and bursting with delicious flavours and textures.

Preparation

  1. At least an hour before you start cooking, prepare the marinade by combining all the ingredients in a food processor and blending until combined.
  2. Cut the tofu into 1cm pieces, place in a container and cover with the marinade. Leave in the fridge until required.
  3. Thinly slice and de-seed the pepper, slice the carrot into thin batons, chop the coriander (leaves and stems) and slice the spring onions. Put these in a large bowl with the beansprouts, black sesame seeds and the remaining squeeze of lime.
  4. Thinly slice the onion and cut the broccoli lengthways to have even thinner stems.

Method

  1. Heat a large frying pan on the hob to a medium temperature. Toast the pecans until they begin to turn brown, add in the desiccated coconut and continue to toast until this turns brown too. Remove immediately and put aside in a bowl.
  2. Add the coconut oil to the pan and mince the garlic into it, then add the onion. Cook for a few minutes until they begin to soften and brown.
  3. Add in the tofu, with the marinade, and give it all a good stir. After a couple of minutes, I like to spoon some of the marinade out into the bowl with the raw ingredients, so that they’re nicely coated in all of the lovely flavours.
  4. Add the broccoli to the pan and cook until wilted, and most of the marinade has been soaked up.
  5. Remove from the heat, stir into the large bowl with the salad, and serve with a sprinkling of the toasted pecans and coconut.

NOTES

If you are unable to find tenderstem broccoli, regular broccoli, green beans or pak choi will also work really well.

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Delicious Recipes
31 Coaching Email
Try Veganuary

You may also like

Our Favourites

Download Your FREE Celebrity Cookbook

Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try Vegan!