Intsagram is an amazing place to find quick and easy but utterly delicious vegan meals. Search, spot something that looks tasty and invariably there will be a recipe or a link to a recipe or blog, or you can just ask them to share. Instagram has a really lively vegan scene.
One of my favourite instagramers is @mymeatlessmeals a Thai vegan living in Bangkok. I have made two amazing dinners using their recipes: Pad Thai and Hoisin Lemon Stir Fried Ramen. I also used the ‘egg’ part of the Pad Thai in my cooked breakfast (Tofu Scramble).
There is a basic Pad Thai recipe here but the Instagram version has some extra steps as reproduced below.
I bought black salt (also known as Kala Namak) from Sous Chef and it really does give an eggy edge! I used it in my tofu scramble too. For the ramen dish, I actually marinated my tofu in soy sauce and then baked it in the oven at 200 for 10 minutes, then turned it and baked for 10 minutes more. You get a crispy outside and juicy inside and you use less oil. So the photos below are mine, the recipes are all down to Mook at @memeatlessmeals
Vegan Pad Thai
(2 servings or 1 enormous serving)
• 1 tbs coconut oil
• 70 g firm tofu, crumbled
• 1/2 tsp turmeric powder
• 1/4 tsp black salt (For eggy aroma)
• 2 tbs tamarind paste
• 2 tbs water
• 2 tbs light soy sauce
• 2 tbs coconut sugar
• 1/2 tsp chilli powder
• 1/2 tsp sea salt
• 1 tsp rice wine vinegar
•200 g rice noodles, soaked until softened
• 50 g bean sprouts
• 30 g green beans, thinly sliced
• 40 g garlic chive
• 20 g scallion
• 20 g shallot
• 10 g garlic 🍽
1. Soak your rice noodles in lukewarm water for at least 2 hours or until softened
2. In a wok, sauté tofu with turmeric powder and black salt with coconut oil for a minute or two. Remove from heat.
3. Add all the ingredients for sauce in a wok and stir until well combined.
4. Add rice noodles, continue to sauté for 5-6 minutes before adding vegetables.
5. Continue to cook for another 3-4 minutes before adding sautéed tofu, and fold everything together.
6. Serve with a side of lime and garnish with ground toasted peanuts and more chilli powder.
7. Serve hot and indulge.
*Thai people eat with a fork and a spoon, not chopsticks 😉
Hoisin Lemon Stir Fried Ramen
(2 servings or 1 enormous serving)
• 60 g dry Instant Ramen
• 30 g scallions/ green onions
• 160 g Bok Choy
• 70 g King Oyster Mushrooms
• 1 tbs chopped garlic
• 1 tbs chopped ginger
• 100 g tofu
• Cooking coconut oil
• Sea salt and pepper for seasoning
Hoisin Lemon Sauce:
• 1 1/2 -2 tbs Hoisin Sauce* (Depends on how strong your hoisin sauce tastes)
• 1/2 tbs rice vinegar
• 1/2 tbs soy sauce
• 1 tbs lemon juice
• 1 tsp sesame oil
• 1 – 2 tbs water 🍜
1. Begin by cooking ramen noodles al dente. Remove from pot/ pan.
2. Add a drop of sesame oil to the remaining (boiling) water before blanching bok choy. Soak the cooked bok choy in a bowl of iced water for 3 minutes before shaking off the excess water, rest on kitchen towel.
3. In a nonstick pan/ wok, add 1 tbs coconut oil, place tofu pieces in a pan, season with sea salt and pepper, gradually add a teaspoon of coconut oil if needed. Remove tofu from pan when properly seared.
4. Add 1 tablespoon of coconut oil to a wok, sauté ginger, garlic, and mushrooms together for half a minute before adding the hoisin lemon sauce. Simmer quickly before adding scallions, followed by cooked ramen.
5. Stir fry until the noodles are fully coated. Turn off the heat and let the noodles absorb the sauce for a minute before serving alongside bok choy and fried tofu. Lastly, sprinkle some white sesame seeds on top and enjoy! 😋