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Pineapple Pad Thai– Serves 2 (with leftover sauce)


1/2 cup almond butter (I used my DIY Almond/Walnut Butter)

2 T. water

2 T. liquid aminos (soy sauce of your choosing)

2 limes, zest and juice

2 T. apple cider vinegar

2 tsp. Thai red curry paste

2 tsp. coconut oil

1/2 c. fresh pineapple juice

1. All of the ingredients go into a small saucepan, heat over medium low heat and whisk to combine. Heat through till there are no lumps. Serve.

The dish:

1 package brown rice noodles, cooked

1 c. peas, steamed

Green onions/scallions, chopped

Limes, to garnish

Cilantro, chopped

Crispy Tofu

1. After you have cooked the noodles put them in a bowl big enough to mix in. Pour some of the sauce over the noodles and toss well to combine. Divide between 2 bowls and garnish with the peas, crispy tofu, scallions, cilantro and a lime wedge.

Crispy Tofu (adapted from a secret recipe book)

5 T. liquid aminos

3/4 c. water

2 garlic cloves

1 lime, juiced

3 tsp. sesame oil

1/2 fresh pineapple juice

1 package firm tofu (look for no GMO’s)

1 T. fresh ginger

1. All of the ingredients EXCEPT the tofu go into the food processor or blender. Blend until there are no chunks of garlic or ginger.

2. Cube the tofu, pour the sauce over the cubed tofu and marinate over night.

3. Bake at 375 for 20-25 minutes. Keep and eye on the tofu and turn a few times while cooking. You be the judge of how crispy you want your tofu. Eat as a snack or add to Pineapple Pad Thai, great in salad and stir-frys.


Sometimes (healthy) comfort is the only nutrition we need!


My sweetie loves Pad Thai w/Tofu! Sometimes after a long day I’ll call and say ‘wanna get Thai tonight?’ Billy is quick to oblige. This means noodle soup w/veggies for me, which is like a grown up version of Top Ramen, but on a whole other level with its spicy broth and chunks of garlic lingering in the bottom of the bowl. For Billy this means Pad Thai w/Tofu and a side of peanut sauce, he LOVES his peanut sauce! As we are both enjoying our slurpy noodles and pretending we are on some kind of exotic vacation (not!) it hits me that I SHOULD MAKE MY OWN PEANUT SAUCE for my sweetie- BRILLENT idea Brooke! To the kitchen I go. It took me a few attempts, all of which Mr. William didn’t mind testing, but this Pineapple Pad Thai was my favorite and I feel is ‘blog worthy’.  It’s a goodie. Enjoy!