Week 9: Tofu – Vegetarian Pad Thai

I’ll admit, I was kinda excited for tofu! There are so many things you can do with it. I ended up making Tofu Pad Thai (or Vegetarian Pad Thai,) although this was not my original intention…

I was going to make my favorite tofu recipe, that I learned from my mom, Maple-Lime Glazed Tofu. But I’ve made it so many time, I figured, why not try something new! I LOVE pad thai, but I have a boyfriend who just isn’t crazy about asian flavors, so it’s not very often I get to go out for Thai (you know, since I’m all about compromise, and stuff.) So, I made this delicious dish, and surprised him with it! And guess what? HE LIKED IT! Now you have to try it too!



First you want to get your tofu ready. You’re going to need to get as much liquid out of it as you can, so drain the water out of the package, and then slice the block of tofu into 3 smaller pieces, and lay them out, and press gently down on them with paper towels. When most of the liquid is removed, cut the tofu into small cubes.



In the men time, get your noodles ready. Place rice noodles in a large bowl and cover with hot tap water. Let them sit to soften in the water for 15-20 minutes, or until soft and pliable.

Prepare  the veggies by cleaning and slicing them into sizes that you like. I chose to slice the onion diagonally and grate the carrots, so they wouldn’t stay to hard since you won’t cook the dish for too long after they are added.


Now heat your oil in a wok until it is very hot, but not smoking, you don’t want to burn the oil. When it’s hot enough, add the tofu and cook for 3 minutes, or until the tofu is a well done as you like it. The add the beaten eggs, and stir around quickly while they cook, so that they break up into tiny pieces instead of having a giant omelet in your pad thai. Add noodles and stir around for another few minutes. Add the soy sauce, fish sauce and pad thai sauce, stirring for 30-60 seconds in between each addition. Add sugar, veggies and bean sprouts, and stir for another 2-3 minutes.



Serve immediately, and enjoy!


  • 8 oz rice noodles
  • 1 large handful of bean sprouts
  • 1 block of firm tofu
  • 1 large carrot
  • 2 green onions (green part only)
  • 2 eggs
  • 3 Tbs peanut or vegetable oil
  • 2 Tbs soy sauce
  • 2 Tbs fish sauce
  • 2 Tbs pad thai sauce
  • 2 tsp sugar
  • Lime wedges (optional)
  • Peanuts, crushed and toasted (optional)



Week 5: Legumes – Red Lentil Burgers

I love lentils. Lentil soup is my favorite. But I wanted to try something a little different with them, so I thought this recipe would be perfect! I had read it a while back in an issue of Cooking Light, and I found it easily on their website. The aioli is delicious and garlicky! I also thought some onion rings would be just the right thing to finish these off.



First, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates.



Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).

Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.



Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli,  1 onion ring, and the top half of the bun.

The burgers will be difficult to flip, they remain fairly soft, even after cooking, so just handle them with care. Once they are on the bun, they are great!



  • 1/4 cup light mayonnaise
  • 1/2 teaspoon fresh lemon juice
  • 1 garlic clove, minced


  • 2 cups water
  • 3/4 cup dried red lentils
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1 cup diced onion
  • 1/2 cup finely diced carrot
  • 3 garlic cloves, chopped
  • 2 cups chopped mushrooms
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon black pepper
  • 3 tablespoons Madeira (optional)
  • 1/3 cup dry breadcrumbs
  • 1 tablespoon fresh lemon juice
  • 2 large egg whites
  • 1 tablespoon vegetable oil

Remaining ingredients:

  • 6 hamburger buns
  • 6 lettuce leaves
  • 6 onion rings

Adapted from Cooking Light

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