How are the vegetables prepared for this raw pad Thai?

The red cabbage, carrots, and zucchini are thinly sliced into 1/4-inch ribbons, while green onion, cilantro, and jalapeno are finely chopped.

What gives the dressing its creamy texture and flavor?

The creamy dressing is made from a blend of almond butter, tahini, tamari, maple syrup, minced garlic, fresh ginger, and lime juice.

Is there any cooking involved in making this dish?

No, this Raw Pad Thai Bowl requires absolutely no cooking; all ingredients are prepared fresh and combined.

Can I adjust the spice level of this Raw Pad Thai?

Yes, the recipe includes 1/4 jalapeno pepper; you can increase or decrease this amount, or remove it entirely, to suit your preference.

How should I store any leftover Raw Pad Thai Bowl?

Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. The vegetables will soften over time, so it's best enjoyed fresh.

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Raw Pad Thai Bowl With Tofu
[Vegan, Gluten-Free]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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A vibrant Raw Pad Thai Bowl with thinly sliced red cabbage, carrots, zucchini, bean sprouts, and cubed tofu, garnished with chopped peanuts, green onion, cilantro, and jalapeno.

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Raw Pad Thai Bowl With Tofu [Vegan, Gluten-Free]

Need a break from heavy, greasy takeout food? Try this refreshing raw pad thai recipe! It's a perfect place to start when your body just needs a reboot. Leave the tofu out for a soy free and fully raw meal!

Ingredients You Need for Raw Pad Thai Bowl With Tofu [Vegan, Gluten-Free]

1/2 cup red cabbage
1 medium-small carrot
1/2 medium-small zucchini
2 green onions
1 cup bean sprouts
3 ounces cubed tofu
4 tablespoon cilantro
1/4 jalapeño pepper
2 teaspoons almond butter
2 teaspoons tahini
1 teaspoon tamari
1 teaspoon maple syrup
1 teaspoon minced garlic
1 teaspoon fresh ginger
1/4 lime
1 tablespoon unsalted peanuts

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How to Prepare Raw Pad Thai Bowl With Tofu [Vegan, Gluten-Free]

Thinly slice cabbage, carrots and zucchini into 1/4-inch ribbons. Finely chop green onion, cilantro, and jalapeño, reserving 2 tablespoons of each. Combine veggies in a large bowl.
To the bowl, add bean sprouts and tofu. Set aside.
In a food processor, combine almond butter, tahini, tamari, maple syrup, minced garlic, ginger, the juice of 1/4 of the lime and 2 teaspoons water and blend until smooth. Add a little more water if needed to thin.
Add sauce to bowl of veggies and gently toss to coat. Transfer to a serving plate.
Coarsely chop peanuts and garnish dish with these, plus reserved green onion, cilantro and jalapeño to serve.