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pad Thai rice bowls, gluten free, dinner, vegan, tofu, nuts, broccoli , delicious dinner, 30 minute dinner, vegetables, protein, sesame, sky valley, pad Thai, delicious

Tofu & Veggie Pad Thai Rice Bowls

This is one of our favorite go-to dinners. It takes about 30-minutes to make, and the leftovers are our favorite part.

Course Main Course
Keyword gluten free, pad thai, vegan, tofu, vegetables, rice bowls, dinner, healthy, easy to make, budget-friendly
Servings 4
Author Taralynn


  • 14 Oz Tofu extra-firm, diced
  • 1 Cup Carrots sliced
  • 1 Cup Red cabbage chopped
  • 1 Cup Broccoli chopped
  • 1 Cup Spinach
  • 1/2 Medium Red Onion Chopped
  • 2 Tbsp Sesame Oil
  • 3 Tbsp Roasted Peanuts
  • 1 Tbsp Sesame Seeds
  • 1/4 + 3 tbsps Cup Pad Thai Sauce I used gluten-free Sky Valley
  • 1 Tsp Red Pepper Flakes
  • 2 Cups White Rice Cooked


  1. Add carrots, broccoli, red cabbage, red onion, and peanuts to a frying pan with the sesame oil, and cook on medium-high heat.

  2. While the vegetables are cooking, add the diced tofu to the air fryer and cook for 15-minutes at 400 degrees.

  3. Once the vegetables are sauteed, mix in the fresh spinach, 1/4 cup of the pad thai sauce, and cook on high until the spinach leaves are wilted, and all of the vegetables are coated with sauce.

  4. Add air-fried tofu to a frying pan with the remainder of the pad thai sauce cook until coated. Sprinkle the sesame seeds on top.

  5. Create the bowl - top 1/2 cup of cooked rice with 1 cup of vegetables, 1/3 cup of cooked tofu, and sprinkle pepper flakes on top!

  6. Enjoy!