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Ok guys, went into this recipe with minimal expectations and came out with a home run.

Flavourful, nutritious, and totally fulfilling…especially from a noodleless, noodle dish, you dig.

Now granted you can add and subtract what you like, and maybe this means adding rice noodles…amazing. But as is, we got a winner winner.

I used one of my favourite local brands, Fatso, but if you cant be as lucky as us to have this delicious hybrid nut butter, just use whatever nut butter or combination of, that you might like.

This is whole food plant based at its most exotic.

love, health and heat…Kate


recipe adapted off of Minimalist Bakers



Smoked TOFU 1/2 brick (optional)
  • 3 Tbsp Fatso
  • 3 Tbsp (45 ml) lime juice
  • 2 Tbls Apple Cider Vinegar
  • 2 Tbsp (52 ml) light gluten free Tamari
  • 1/2 tsp red pepper flake
  • 1 1/2 Tbsp maple syrup
  • 1 serrano pepper, seeds + stem removed, thinly sliced (omit for less heat)
  • 3 green onions, ends removed + thinly sliced
  • 1/2 medium Purple cabbage thinly sliced
  • 1 red bell pepper  cored and thinly sliced lengthwise
  • 4-5 large carrots, peeled and ribboned with a vegetable peeler
  • 6 collard greens, large stems removed, stacked + thinly sliced (chiffonade
  •  1/2 tsp freshly grated ginger
  • 1/2 tsp freshly grated turmeric
FOR SERVING optional
  • sesame seeds
  • avocado
  • cilantro
  • extra nut butter drizzle


  1. Cut your smoked tofu into cubes and set aside.
  2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavour as needed,
  3. Heat a large skillet over medium heat. Once hot, add peppers, onions, cabbage, bell pepper, and a few tbls of water. I am not using oil in this recipe, however you can. Make sure  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, add Pad Thai sauce to coat. I reserve a bot of the sauce for when it is all plated. Add freshly grated ginger and turmeric.
  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.
  8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed almonds or other nuts cilantro, avocado and lime wedges. Serves 2 as an entrée or 4 as a side.
  9. Drizzle with a bit more Fatso and Sprinkle with sesame seeds.

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