Carrot Ribbon Pad Thai

Ingredients

TOFU

• 1 package extra-firm tofu (excess liquid pressed out, crumbled with a fork)
• 1 Tbsp tamari or soy sauce
• 1 tsp chili garlic sauce or 1/8 tsp red pepper flake
• optional: 1/4 tsp ground turmeric

SAUCE

• 2 1/2 Tbsp nut butter (almond butter, peanut butter, sunflower seed butter, etc.)
• 3 Tbsp lime juice
• 3 1/2 Tbsp tamari or soy sauce 
• 1/2 tsp red pepper flake or 1 tsp chili garlic sauce
• 1 1/2 Tbsp maple syrup or agave syrup

VEGGIES

• 1 Tbsp  sesame oil (or water)
• 1 serrano pepper, seeds + stem removed, thinly sliced 
• optional: 3 green onions, ends removed + thinly sliced
• 1 1/2 cups thinly sliced red cabbage
• 1 red bell pepper, cored and thinly sliced lengthwise
• 2 Tbsp tamari or soy sauce 
• 4-5 large carrots, peeled and ribboned with a vegetable peeler (~4 cups packed or 300 g)
• 6 collard greens, large stems removed, stacked + thinly sliced (~2 cups packed or 72 g)
• optional: 1/2 tsp freshly grated ginger (or 1/4 tsp ground ginger)
• optional: 1/2 tsp freshly grated turmeric (or 1/4 tsp ground turmeric)

FOR SERVING optional

• Fresh cilantro
• Crushed peanuts / peanut sauce
• Red pepper flake

Instructions

1. Add tofu to a small mixing bowl and season with tamari, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
3. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and 1 Tbsp tamari. Cook for 3 minutes, stirring/tossing frequently.
4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.
5. Add carrots and collard greens and remaining 1 Tbsp coconut aminos and stir. Sauté for 2 minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (optional).
6. Sauté over medium heat until warmed through and collards are slightly wilted - about 3 minutes - stirring frequently.
7. Taste and adjust flavor of dish as needed, adding more maple syrup for sweetness, red pepper flake or chili garlic for heat, coconut aminos for saltiness, or lime juice for acidity.
8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.