Cauliflower and Tempeh Pad Thai

This cauliflower and tempeh pad Thai is a quick and easy weeknight meal that's packed with flavor. The cauliflower provides a healthy base, while the tempeh adds protein and a chewy texture. The sauce is made with soy sauce, peanut butter, Sriracha, and sesame oil, and it's sure to please everyone at the table.

Pad Thai is a popular Thai dish that is typically made with rice noodles, shrimp, chicken, or tofu. This recipe is a vegetarian version of the classic dish, and it uses cauliflower and tempeh as the main ingredients. I first came up with this recipe when I was looking for a way to use up some leftover cauliflower. I had never used cauliflower in pad Thai before, but I was pleasantly surprised by how well it worked. The cauliflower provides a healthy base, and it has a neutral flavor that allows the other ingredients to shine through. The tempeh adds protein and a chewy texture, and it's a good source of fiber. The sauce is made with soy sauce, peanut butter, Sriracha, and sesame oil, and it's sure to please everyone at the table.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 head of cauliflower, chopped into florets
• 1 package (14 ounces) tempeh, crumbled
• 1/2 cup rice noodles
• 1/4 cup soy sauce
• 1/4 cup peanut butter
• 1/4 cup Sriracha
• 1 tablespoon sesame oil
• 1 lime, juiced

Instructions

1. Cook the cauliflower florets in a steamer until tender, about 10 minutes.
2. Crumble the tempeh into a large skillet and cook over medium heat until browned.
3. Cook the rice noodles according to the package directions.
4. In a large bowl, combine the cauliflower, tempeh, noodles, soy sauce, peanut butter, Sriracha, sesame oil, and lime juice.
5. Toss to coat and serve.

Why It Works

• The cauliflower provides a healthy base for the pad Thai.
• The tempeh adds protein and a chewy texture.
• The sauce is made with soy sauce, peanut butter, Sriracha, and sesame oil, and it's sure to please everyone at the table.