Pad Thai with Roasted Cauliflower and Tofu

I am a HUGE fan of Pad Thai and have been making it at home for years in various forms and differing combinations. This recipe is by far one of my favorites…


Roasted Cauliflower

1 medium cauliflower head, chopped

2 Tbsp sesame oil

1 tsp turmeric

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

2 Tbsp Bragg’s Liquid Aminos


Baked Tofu

1 lb firm tofu, cubed (ensure water is pressed out first)

1 Tbsp sesame oil

2 tsp rice vinegar

2 tsp Bragg’s Liquid Aminos


Main

1 yellow onion, sliced

4 cloves garlic, diced

1 Tbsp fresh ginger, diced

1 Tbsp fresh turmeric, diced

8 oz oyster mushrooms

14 oz Thai rice noodles

Sauce

2 Tbsp sesame oil

3 cloves garlic, pressed

2 Tbsp rice vinegar

2 Tbsp agave or maple syrup

2 Tbsp fresh lime juice

2 Tbsp Bragg’s Liquid Aminos


Garnish

Fresh cilantro

Fresh basil


1) Preheat oven to 450F. Begin with the cauliflower. In a medium size bowl, combine sesame oil, turmeric, cumin, garlic powder, onion powder, and Bragg’s. Mix well


2) Place chopped cauliflower into the bowl and fully coat with the mixture. Next, pour cauliflower into casserole dish or other baking tray. Place in the oven and cook until tender (20-25 minutes) turning once.


3) Next get the tofu going. In a separate baking dish, combine sesame oil, rice vinegar, and Bragg’s. Stir with a whisk until well mixed. Place cubed tofu into baking dish and coat it on all sides with the mixture. Put the tofu in the oven and bake for 20-25 minutes turning once.

*Hint: Don’t worry about the time too much when it comes to the tofu and cauliflower. You can remove both the cauliflower and tofu at the same time where the cauliflower is tender.


4) While the cauliflower and tofu are baking, it’s time to get cranking on the main dish. Preheat a large skillet (cast iron is my favorite) on medium heat. Add onion and cook for a few minutes until it’s nearly translucent. Next add garlic, ginger and turmeric. Add the oyster mushrooms and cook for a few more minutes until the mushrooms are just cooked.


5) In a medium pot, boil enough water to fully cover the rice noodles. Prepare the rice noodles according to the manufacturers instructions (usually either boil or let sit in hot water for 4-5 minutes).


6) Prepare the sauce: In a small bowl, combine the sesame oil, garlic, rice vinegar, agave or maple syrup, lime juice, and Bragg’s. Whisk until well mixed.


7) When the rice noodles are cooked, drain and rinse and add to the skillet with the roasted cauliflower and baked tofu. Add the sauce and stir fry for a few minutes on medium heat until the sauce is evenly saturated.

8) Serve immediately and garnish with a sprinkle of cilantro and basil. And, if you want a bit of spice, try adding some fresh diced jalapeño.


This will serve 4 - 6. Enjoy!