Ingredients

1.

Tofu, raw (not silken), cooked, extra firm
8 oz
2.

Water
1 cup
3.

Tamari sauce
2 tbsp
4.

Chili Sauce Ground or Paste
1.5 tsp
5.

Zucchini
6 oz
6.

Cucumber
6 oz
7.

Salt
0.13 tsp
8.

Sesame oil
1.5 tsp
9.

Peanut butter
1 tbsp
10.

Sesame oil
1.5 tsp
11.

Tamari sauce
2 tbsp
12.

Water
1 cup
13.

Lime juice, fresh
0.5 tsp
14.

Garlic
0.5 tsp, chopped
15.

Cilantro
1 tsp
16.

Pumpkin or squash seeds, shelled, unsalted
2 tbsp
17.

Sesame seeds
2 tbsp
18.

Olive Oil
0.5 tsp
19.

Broccoli Frozen Unprepared
4 oz
20.

Olive Oil
0.5 tsp
21.

Salt
0.13 tsp
22.

Black pepper
1 dash
23.

Garlic powder
0.13 tsp
24.

Onion powder
0.13 tsp
25.

Hemp Seeds Shelled Or Hulled
5 tbsp
26.

Chia seeds
2 tsp
27.

Nutritional Yeast
4 tbsp
28.

Water
1 cup
29.

Salt
0.13 tsp
30.

Garlic powder
0.13 tsp

Instructions

1.
The day before you make the meal, prepare the tofu by pressing a whole block with paper towels until you absorb the excess liquid inside. Slice the tofu into two thin, wide pieces and set them aside. In a dish not much larger than the tofu, combine water, soy sauce, and chili sauce. Place the tofu in the marinade and spoon some over the top of the tofu. Cover the dish and marinate the tofu overnight or for 24 hours.
2.
About an hour before you eat your meal, use a spiralizer to spiralize the zucchini and cucumber. Line a large tray with paper towels, and arrange the spiralized noodles across the towels in a single layer. Sprinkle the salt across the noodles, then place additional layers of paper towels over them. Weigh the towels down with another tray, a large glass dish, or another heavy object like a plate. Leave this arrangement aside for 1 hour so the excess moisture from the vegan noodles can be absorbed.
3.
When the noodles are ready, begin heating the sesame oil in a large pan over high heat on your stove. Wait until the oil is hot, then add the noodles to the pan. Let the noodles cook until the edges start to turn golden brown. Toss the noodles in the oil and continue to cook at high heat until the noodles are hot and golden all over. Transfer them to a serving plate to rest.
4.
Make the pad thai sauce by adding peanut butter, sesame oil, soy sauce, water, lime juice, minced garlic, and chopped cilantro to a pot. Heat the ingredients until the peanut butter melts, and everything can be stirred together into a creamy sauce. You may add extra water if you need it to be thinner. Pour the warm pad thai sauce over the vegan noodles and sprinkle shelled pumpkin seeds on top.
5.
Next, remove the tofu from their dish of the marinade and place them on a clean surface. Sprinkle about 1 tablespoon of sesame seeds over the exposed sides of the tofu. Heat the olive oil in a skillet over medium-high heat, then place the sesame seed side of the tofu down in the oil. Sprinkle the remaining sesame seeds over the other side of the tofu. Cook the tofu on both sides until the sesame seeds are a dark golden brown. Place the cooked tofu on or next to the pad thai.
6.
Add THAWED broccoli florets from frozen to a clean pan over high heat on the stove. Drizzle the olive oil over the broccoli and season it with salt, pepper, garlic powder, and onion powder. Cook the broccoli over high heat until the broccoli turns tender and the spices char in the oil. While the cooked broccoli rests for just a moment, add hemp seeds, chia seeds, nutritional yeast, water, salt, and garlic powder to a bullet blender or food processor. Blend these ingredients to bring the vegan cheese sauce together. Combine the broccoli and cheese sauce, and serve it alongside your pad thai to complete the meal.