Tofu, protein pasta Pad Thai

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  ⅜ tbsp or 6g

• Lime juice

  Raw

  ½ tbsp or 8g

• Stevia Sweetener

  Tesco

  ¼ tsp or 0.3g

• Tamarind Paste

  Sainsbury's

  ¼ tsp or 2g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.01g

• Zucchini

  Summer squash, includes skin, raw

  ¼ medium or 49g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Garlic

  Raw

  2 ½ cloves, minced or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ medium or 11g

• Fresh cilantro

  Coriander leaves, raw

  ¾ tbsp or 0.8g

• Cashew nuts

  Nuts, raw

  1 tbsp or 9g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Raw Nori Sheets

  Unknown

  ⅓ sheet or 0.7g

• Tofu

  Raw, firm, prepared with calcium sulfate

  80g

• Hulled Hemp Seed

  Bulk Barn

  30g

• Nutritional Yeast Flakes Superfood Fortified With Additional B-Vitamins

  Now

  2 level tbsp or 9g

• Vetta Smart Protein Penne Pasta | 375g

  Protein Pasta

  1 serving or 100g

Directions

1. In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste, and red pepper flakes. Set aside.
2. boil water in a saucepan, then add the protein pasta (cook for desired time on instructions).
3. Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add Tofu & cook until golden brown on all sides.
4. Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and sauté for about 1 to 2 minutes, until fragrant. Add scallions and sauté for 1 to 2 minutes or until tender.
5. Add tofu noodles & sauce to the vegetables, and cook for about 1 more minute or until heated through.
6. Sprinkle with chopped cilantro and chopped cashews and serve.

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