So as most of you know, I have been on a serious spiralling kick.
I’ve been spiralling it all: broccoli stems, zucchini and recently… sweet potatoes! Janette inspired me to make a pad thai dish with sweet potatoes, so I went for it and it was yummy af. Boyfriend tested and DEFINITELY approved. This is not a traditional padthai dish by any means, but the flavour was great and the recipe was simple… I just used what I had in the fridge.
You can use whatever protein you want, but I highly recommend you use baked tofu for this dish! Chicken could work, too.
Catrina’s umami af tofu sweet potato padthai
For the tofu—
Block of firm or extra firm tofu
2 BIG TBSP nutritional yeast
1 TBSP tamari
For the stirfry—
2 cloves garlic, chopped
1/2 cup red onion, chopped
1/2 TBSP olive oil
Handful chopped red cabbage
1 chopped red pepper
1-2 sweet potatoes spiralized (skins removed first)
1-2 spiralized zucchini (I found this helped the potatoes soften)
2TBSP chopped cashews & almonds (for topping)
Sprig of thai basil (for topping)
For the sauce, combine together—
1 TBSP natural almond butter
Sriracha to taste
Pinch garlic powder
Dash himalayan salt
Squeeze honey (to taste)
Preheat oven to 425 and line a baking tray with silicone or parchment paper.
Drain and surround tofu block with a towel and top with a heavy object to release as much water as possible. After several minutes, gently chop the tofu into cubes and place into a medium sized bowl. Pour over the tamari and nutritional yeast and stir GENTLY with a spatula to combine. Lay on baking tray evenly spaced. The tofu will need to be cooked for around 25-30 minutes to get crispy.
With a medium-large pan on medium heat, sauté the garlic and onions until soft and fragrant. Then, sauté together with the cabbage and red pepper (add a bit of water if needed)—around 3-5 minutes (or until soft-ish). Place in a bowl on the side.
With the same pan, throw in (z)(sw)oodles with a couple of splashes of water. Sauté until the sweet potato is soft and then mix in the already sautéed veggies into the pan. Pour the sauce over your (z)(sw)oodles and veggies to combine.
Once thoroughly coated, remove from heat, pour into bowls and garnish with chopped nuts, tofu and thai basil.