This recipe uses a vegan Epicure Pad Thai seasoning mixture, to make a vegan pad thai, with tofu, broccoli, green pepper, carrots, and whole grain rice noodles and without oil.
Stir the pad thai seasoning mix with 3/4 cup (180 mL) hot water and 2 Tbsp (30 mL) soy sauce.
On medium heat, stir fry green peppers and carrots for 3 - 4 minutes. Add 1/4 cup or less of water if they start to stick. Cover to speed cooking time.
Add broccoli and cover, cook for 7 more minutes, stir frequently, until tender, but still bright green and slightly crunchy.
Add medium cubed tofu and stir in so that it crumbles like scrambled eggs.
Add extra firm cubed tofu and gently combine so that it stays in cubes.
In a large pot boil water for noodles.
Once the vegetables are almost done, add 12 ramen cakes to boiling water per cake Try for 2 cups of water per cake. When noodles begin to unfold, after about 1 minute, separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes or until the noodles are just soft.
Strain through a colander, and rinse with cold water.
Add cooked rice noodles to the vegetables with the prepared sauce, tossing to heat through.
Serve immediately, with freshly squeezed lime juice, sriracha sauce, and chopped peanuts.