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    Home / Recipes / Vegan Entrees

    Vegan Drunken Noodles

    Published: Oct 28, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Savory, sweet, and spicy vegan drunken noodles are a simple, few-ingredient recipe for making Thai food at home. Add seared tofu and your favorite veggies, and enjoy this vegan drunken noodles recipe.

    Vegan drunken noodles on a plate garnished with cilantro and a lime wedge

    When I'm in the mood for Thai food, I make my favorite vegan drunken noodles recipe. I love Thai food, but most Thai restaurants cook with a ton of oil. So despite having my favorite "go-to" Thai restaurants near my house, the best Thai food is the Asian meals I make at home. You will love this vegan drunken noodle recipe!

    Jump to:
    • Tips for Eating Thai Food at a Restuarant
    • Home Cooking vs. Eating Out
    • Mild or Spicy
    • Preparing the Tofu
    • How to Press Tofu
    • Marinade Ingredients
    • Marinade Ingredient Substitutions
    • Cooking Options
    • Drunken Noodle Sauce Ingredients
    • Drunken Noodle Sauce Ingredient Substitutions
    • Recipe FAQs
    • Tips
    • Great Vegan Thai Food to Make at Home
    • 📖 Recipe
    • 💬 Reviews

    Tips for Eating Thai Food at a Restuarant

    Although most Thai dishes are made with fish sauce, if you eat Thai food at a Thai restaurant, you must request no fish sauce or order a vegan dish. However, if you say "no oil," most restaurants will accommodate your wishes.

    Another quick tip is to ask if the Thai restaurant has a vegan menu.

    Sometimes, there is a secret, hidden menu. For instance, one of my favorite Thai restaurants has just such a menu, which I ask for every time I go to eat there.  

    Home Cooking vs. Eating Out

    Not only is cooking at home a guarantee of the ingredients in your dish, but it's also cheaper. So instead of going out, save money, and stay with this Vegan Drunken Noodles Recipe.

    Making Thai at home is easy and healthier, even more, important than cost.  

    The rice noodles, for instance, highlight this dish, and the tofu is used as a condiment. Similarly, the fresh Thai basil and lime juice cool down the Thai chili peppers, while the sweet soy and brown sugar add a sweet element.

    It's the perfect marriage between sweet and spicy with a hint of savory. 

    Mild or Spicy

    This vegan drunken noodles recipe is actually "drunk" with various flavors and spices. As a result, the rice noodles are hearty and filling. But, if you are spice sensitive, add the spicy slowly.

    Tasting while you cook is a great way to gauge your taste buds. Remember, you can always add more spice; however, you can't remove it once the spicy is added.

    Preparing the Tofu

    To choose the best tofu for this dish, always choose extra firm tofu. I only select soft tofu when making a dressing or pie.

    tofu cut into cubes on a cutting board with a knife

    So, when in doubt, get extra firm tofu. Another, even better option is sprouted tofu which is already pressed and much more firm. Sometimes, though, sprouted tofu is challenging to find.

    Therefore, extra firm tofu must be pressed using a tofu press before cutting and marinating the tofu.

    How to Press Tofu

    First, carefully remove the tofu from the package, discarding the fluid.  

    Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually put the tofu press in the sink on its side, but I placed it on a plate to drain for this visual post.

    • Turn the knobs every two minutes, equally, until you have the result.
    • Most people stop here….NOT YET. Keep turning until the knobs are screwed as far as they can, almost to touch the end like this:
    • Although I have never tried this, I decided on this press to measure the amount of water I got from the bottom of the plate at the end.
    • The amount was ¾ cup of fluid.
    • Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.

    As a result, the finished product is a little over 1 inch thick.

    Indeed, correctly pressing the tofu makes or breaks your tofu experience. Moreover, pressed tofu marinates, cooks, and tastes better. 

    Marinade Ingredients

    vegan drunken noodles tofu marinade in a Pyrex measuring cup with a fork in it.
    • Soy Sauce: Soy sauce provides an umami flavor to the marinade.
    • Sriracha: The bottle lists the ingredients as chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, and xanthan gum. It is generally spicy with a tangy, sweet flavor, pungent garlic notes, and a consistency similar to ketchup.
    • Lime Juice/Zest: The disadvantage to zesting first is that a zested lemon, lime, or orange tends to fall apart when you juice it. So let's go with juicing before zesting.

    Marinade Ingredient Substitutions

    • Choose liquid amounts or Tamari for a gluten-free option. If you desire less sodium, choose low-sodium soy sauce.
    • If you are sensitive to spicy, add a small amount at a time and taste before adding more.
    • The best substitute for Sriracha is Sambal Oelek, an Indonesian hot sauce. Any good hot sauce can be substituted if you want to match the heat levels. Tabasco is common, but try Tapatio, el Yucateco, Louisiana hot sauce, peri-peri sauce, Jamaican jerk sauce, gochujang, or harissa.
    • Use bottled lime juice if fresh isn't available. Add 2 extra teaspoons of lime juice if lime zest isn't available.

    Of course, the goal is to make marinade or sauce that absorbs into the tofu and noodles. The tofu marinade differs slightly from the sauce for the entire dish, so the flavors marry together in the end. As a result, marinating the tofu separately first is essential. 

    • Mix all ingredients and pour half the marinade into a large deep container to make a single row of tofu on the bottom.
    • Place a single layer of tofu on the marinade, then pour the remaining marinade on top of the tofu.
    • Seal and place in a refrigerator overnight.

    Before cooking, combining the sauce and the noodles gives it the added absorption of the sauce. The sauce soaks into the noodles like a sponge and then cooks. Similarly, tofu already has its flavors, a marriage of flavors in your mouth. 

    Cooking Options

    Although this recipe calls for searing the tofu in a pan, some prefer grilling or baking their tofu.

    Grilling

    Grilled tofu, for example, has a harder exterior and charred grill lines. But, despite having a few more steps, grilling tofu is my favorite way to cook tofu. 

    With this method, the tofu is cut into larger slabs to make grilling easier and cut into cubes after cooking. 

    • Preheat the grill to low
    • Place a grill mat on the grill (you can also use a grill pan; if you are careful, place the tofu directly on the grill.
    • Cook for about 8 minutes on each side
    • Remove from the grill and place back in the marinade until ready to use.  
    • Then, cut it into strips or cubes.

    Air Frying

    Another great and fast way to cook tofu is with the air-fryer. Initially, I didn't want an air fryer because I'm "old school." But my husband twisted my arm, and now I love my air-fryer. 

    • Follow the same pressing and marinating process. 
    • Set the air fryer temperature to 375 degrees
    • Cook for 10-15 minutes, shaking the basket a couple of times through the cooking process.

    Baking

    baked tofu cubes on parchment paper on a baking sheet

    When baking tofu, I use my copper crisper pan for baking the tofu. The tofu gets crispy on top, but it also cooks underneath. However, using a baking sheet pan with parchment paper or a silicone baking mat also works.

    • Follow the same pressing and marinating process. 
    • Then, preheat the oven to 400 degrees.
    • Place cut or uncut tofu on a silicone baking mat  or parchment paper
    • Cook for 15 minutes
    • Remove from oven and flip tofu over; cook for an additional 15 minutes. 

    Drunken Noodle Sauce Ingredients

    Drunken noodle sauce in a bowl on a cutting board

    As said earlier, the vegan drunken noodle sauce is different than the tofu marinade.

    • Rice Vinegar: Rice vinegar is tangy yet sweet tasting.
    • Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
    • Soy Sauce: Soy sauce provides an umami flavor to the sauce.
    • Maple Syrup: Maple syrup is used in place of brown sugar in this recipe.
    • Thai Red Chili: Thai chili, also known as bird's eye chili, is a chili pepper that is ubiquitous in Southeast Asia. Its intense flavor is used to add heat and fragrance to foods.
    • Sriracha: The bottle lists the ingredients as chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, and xanthan gum. It is generally spicy with a tangy, sweet flavor, pungent garlic notes, and a consistency similar to ketchup.

    Drunken Noodle Sauce Ingredient Substitutions

    • The closest match to rice vinegar's sweet-to-sour ratio is apple cider vinegar.
    • Try liquid aminos or Tamari for a gluten-free soy option.
    • Use brown sugar or date syrup as a substitute for maple syrup.
    • Serrano peppers are a common variety found in many grocery stores to substitute for Tahi Red Chilis. Or try chili garlic sauce.
    • The best substitute for Sriracha is Sambal Oelek, an Indonesian hot sauce. Any good hot sauce can be substituted if you want to match the heat levels. 

    In my opinion,  Taste of Thai Wide Rice Noodles is the best noodles for many recipes. But more importantly, rice noodles are gluten-free, fat-free, and oil-free, high in protein, fiber, zinc, and iron.

    If you enjoy this recipe, you may also like Thai curry noodle bowl, vegan zoodle pad Thai, or Panera spicy Thai salad.

    Recipe FAQs

    What makes drunken noodles drunken?

    There is no alcohol in the drunken noodles recipe. One logical explanation why these noodles are tagged as "drunken" is that they're so spicy that anyone eating them gets "drunk" from trying to quench their thirst. 

    Are drunken noodles vegan?

    Not traditionally. Drunken Noodles (Pad Kee Mao) are made with rice noodles, vegetables, Thai basil, meat, and fish sauce. However, you can keep this recipe vegan by eliminating the meat and adding alternatives like tofu. 

    What do drunken noodles taste like?

    The flavor profile of drunken noodles is salty, spicy, and anise-like from the basil. Pad Thai is sweet and sour from the tamarind. Drunken noodles are much easier to whip up quickly.

    Tips

    • I suggest marinating the tofu overnight for the best results.
    • Extra firm, extra-extra firm, or spouted tofu is the best for marinating and cooking.
    • If grilling the tofu, do not cut it into cubes first. Wait until after grilling.
    • When working with spicy ingredients, add them slowly and taste them to get the correct flavor for individual taste preferences.
    • Serve with wedges of lime and cilantro for additional flavor.
    • I prefer thick wide noodles, but any rice noodle works well with this dish.
    • To reheat this vegan drunken noodle recipe, gently reheat noodles over medium-low heat in a large skillet until warm, adding a splash of water or oil as needed.
    • Vegan drunken noodles will stay freshly refrigerated for 3-4 days.
    • Rice noodles do not freeze well. 

    Enjoy this quick and easy vegan drunken noodle recipe! Kick up the spice level for those who like it hot!

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    If you love vegan drunken noodles, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Spicy Thai Drunken Noodles with Seared Tofu

    Kathy Carmichael
    Savory, sweet, and spicy, drunken noodles are a simple, few ingredient recipe for making oil-free Thai food at home. Add some seared tofu some favorite veggies, or eat these savory noodles alone.
    4.58 from 63 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Entrees
    Cuisine Asian
    Servings 4 servings
    Calories 416 kcal

    Ingredients
      

    • 1 Package Wide Rice Noodle
    • 14 ounces extra firm tofu pressed with a Tofu Press and cut into 1 inch cubes

    Tofu Marinade

    • ¼ cup Tamari Liquid Aminos, or Soy Sauce
    • 2 Tablespoons Sriracha
    • 1 Lime juiced
    • 1 Lime zested

    Drunken Noodle Sauce

    • 4 Tablespoons Rice Vinegar
    • ¼ cup Organic Vegetable Broth
    • ¼ cup Tamari Liquid Aminos, or Soy Sauce
    • 4 Tablespoons Brown Sugar or substitute maple syrup
    • 1 Thai Red Chili, diced more if you like it extra hot
    • 2 Tablespoons Sriracha

    Vegetables

    • 1 Yellow Onion diced
    • 6 cloves Garlic minced
    • 1 lime juiced
    • 1 cup fresh, chopped Thai Basil

    Instructions
     

    Tofu

    • The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
    • Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes
    • Cut tofu into small cubes.
    • Marinate by covering with the specified tofu marinate indicated above.
    • Cover and refrigerate for at least an hour

    Preparing the Noodles

    • I used Taste of Thai Wide Rice Noodles.
    • Rice noodles are much more delicate and fragile than typical spaghetti noodle.
    • Place all your rice noodles in a wide mixing bowl.
    • Bring 4 cups of water to boil.
    • Pour the boiling water over the rice noodles until they are completely submerged.
    • Stir to loosen the noodles every few minutes, so they don't stick together.
    • When they are completely limp, give them a taste to see if they're cooked through.
    • The flat rice noodles might take upwards of ten minutes, depending on thickness.
    • Pay attention and test the noodles frequently because they'll become mushy if they overcook.
    • The noodles are being stir-fried for the drunken noodles, so you want to under-cook them.
    • They will absorb more moisture and cook the rest once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
    • Once the noodles are tender, drain them and run them under COLD water to stop the cooking.

    Drunen Noodle Sauce

    • Whisk Drunken Noodle sauce ingredients together.
    • When noodles are drained and rinsed in COLD water, pour the sauce over the noodles before cooking.
    • Stir sauce into the noodles and let sit while you cook the tofu.

    Cooking

    • Heat wok to medium-high.
    • Add onion and garlic, and cook until translucent.
    • Add red Thai chili pepper.
    • Add tofu and sauce, and sear tofu.
    • Let it cook before tossing it around in the wok.
    • Add rice noodles and sauce to tofu.

    Serving

    • Add ¾ cup basil, reserving ¼ cup for garnish.
    • Add noodles mixture to a bowl.
    • Sprinkle with extra basil.
    • Serve with a wedge of lime.
    • Serve with a side of red pepper flakes for those who want to add more heat.
    • I also serve Sriracha on the side because I like it hot. 

    Notes

    • I suggest marinating the tofu overnight for the best results.
    • Extra firm, extra-extra firm, or spouted tofu is the best for marinating and cooking tofu.
    • If grilling the tofu, do not cut it into cubes first. Wait until after grilling.
    • When working with any spicy ingredients, add them slowly and taste them to get the correct flavor for individual taste preferences.
    • Serve with wedges of lime and cilantro for additional flavor.
    • I prefer thick wide noodles, but any rice noodle works well with this dish.
    • To reheat this vegan drunken noodle recipe, reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed.
    • Vegan drunken noodles will stay freshly refrigerated for 3-4 days.
    • Rice noodles do not freeze well.

    Nutrition

    Serving: 4gCalories: 416kcalCarbohydrates: 89gProtein: 11gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 2gSodium: 483mgPotassium: 520mgFiber: 5gSugar: 27gVitamin A: 413IUVitamin C: 32mgCalcium: 117mgIron: 3mg
    Tried our recipe?Let us know how it was!

    SaveSave

    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Entrees

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Marielle Skille

      March 23, 2022 at 11:34 am

      I had the same problem as the site comes up ...not the recipe.

      Reply
      • Kathy Carmichael

        March 23, 2022 at 1:23 pm

        Hi Marielle, the recipe is at the bottom of the blog post. I just checked, and the recipe came up for me.

        Reply
    2. Marie

      October 20, 2021 at 2:00 pm

      Hi Kathy,
      I do not use any hot sauce ever! What can I use as substitute for the Sriracha? I usually just leave hot sauce and chili peppers out of recipes with no problems, but since the other ingredients are small amounts, I’m afraid it needs a substitute. Would tomato sauce work? A no heat salsa? What do you think? And thank you for the pressed tofu lesson!

      Reply
      • Kathy Carmichael

        October 20, 2021 at 2:06 pm

        Hi Marie, you can just leave it out. Its sole purpose is to bring a little spice to the recipe. If you don't like hot, no worries. Just leave out the hot stuff. And, you are very welcome. I hated tofu until I figured out how to press, marinate, and cook it. Now it's my favorite. I hope you enjoy the recipe.

        Reply
    3. AJ

      May 19, 2021 at 9:29 pm

      2 stars
      How long do we sear the tofu? How long should we cook the noodles?

      Reply
    4. Anonymous

      December 14, 2020 at 11:26 pm

      4 stars

      Reply
    5. Anonymous

      September 13, 2020 at 2:46 am

      5 stars

      Reply
    6. Anonymous

      September 07, 2020 at 9:06 pm

      5 stars

      Reply
    7. Anonymous

      September 01, 2020 at 1:04 am

      4 stars

      Reply
    8. Anonymous

      August 11, 2020 at 4:53 pm

      4 stars

      Reply
    9. Anonymous

      August 11, 2020 at 2:49 pm

      4 stars

      Reply
    10. Anonymous

      August 11, 2020 at 11:43 am

      5 stars

      Reply
    11. Anonymous

      August 03, 2020 at 9:58 pm

      5 stars

      Reply
    12. Anonymous

      July 21, 2020 at 2:26 pm

      5 stars

      Reply
    13. Anonymous

      June 28, 2020 at 5:25 pm

      5 stars

      Reply
    14. Anonymous

      June 24, 2020 at 10:48 pm

      4 stars

      Reply
    15. Anonymous

      May 30, 2020 at 3:32 am

      4 stars

      Reply
    16. Anonymous

      May 29, 2020 at 5:23 pm

      4 stars

      Reply
    17. Anonymous

      May 20, 2020 at 3:43 am

      4 stars

      Reply
    18. Mrs. Ruth Anne Henault

      April 28, 2020 at 5:59 am

      Checking my cupboard for rice noodles now! I have a bit of bok choy and asparagus to go in as well -cant wait for dinner!

      Reply
      • Kathy Carmichael

        April 28, 2020 at 7:44 am

        Hi Ruth, please let me know if you like it. We eat it all the time. Stay safe and healthy.

        Reply
    19. Steffinie

      April 21, 2020 at 10:38 pm

      So yummy! I added some extra veggies too. My boyfriend was impressed.

      Reply
      • Kathy Carmichael

        April 22, 2020 at 12:35 pm

        Hi Steffinie, my husband loves it too. I'm so glad you liked it. And thank you so much for letting me know. I appreciate the feedback. Let me know if you try any other recipes. Stay safe and healthy!

        Reply
    20. Anonymous

      April 21, 2020 at 9:24 pm

      5 stars

      Reply
    21. Anonymous

      April 17, 2020 at 5:28 am

      5 stars

      Reply
    22. Anonymous

      April 16, 2020 at 8:34 pm

      4 stars

      Reply
    23. Anonymous

      February 29, 2020 at 10:38 pm

      4 stars

      Reply
    24. Christina

      February 05, 2020 at 2:51 am

      5 stars
      I wanted to make this dish at home because it is a favorite dish. This recipe was too sweet for me, the aftertaste was different too. Maybe it is the brands I use, but I won't be making this version again.

      Reply
    25. Anonymous

      January 31, 2020 at 7:31 am

      5 stars

      Reply
    26. Anonymous

      January 30, 2020 at 12:58 am

      5 stars

      Reply
    27. Anonymous

      December 29, 2019 at 4:08 am

      4 stars

      Reply
    28. Anonymous

      December 19, 2019 at 3:55 pm

      5 stars

      Reply
    29. Anonymous

      December 15, 2019 at 2:02 am

      5 stars

      Reply
    30. Anonymous

      December 08, 2019 at 6:40 pm

      4 stars

      Reply
    31. Michaela

      September 09, 2019 at 7:59 pm

      5 stars
      This recipe was amazing! My boyfriend and I loved it. We will definitely be making this again.

      Reply
      • Kathy Carmichael

        September 10, 2019 at 2:14 pm

        I am so glad you liked it. My husband loves it too.

        Reply
    32. Michaela

      September 09, 2019 at 7:59 pm

      5 stars
      This recipe was amazing! My boyfriend and I loved it. We will definitely be making this again.

      Reply
    33. Nidhi

      July 26, 2019 at 9:36 am

      5 stars
      Tried this the other night and we loved it. Added a few veggies to the mix and extra chili peppers and the flavors where amazing. Thanks for the recipe.

      Reply
      • Kathy Carmichael

        August 07, 2019 at 9:19 pm

        I'm so glad you liked it. We eat it often. Its a family favorite!

        Reply
    34. Nidhi

      July 26, 2019 at 9:36 am

      5 stars
      Tried this the other night and we loved it. Added a few veggies to the mix and extra chili peppers and the flavors where amazing. Thanks for the recipe.

      Reply
    35. Sandy

      April 30, 2019 at 7:47 pm

      How many does this recipe serve? Did you use the 8.8 ounce package or the 16 ounce package of noodles? Thanks!

      Reply
      • Kathy Carmichael

        May 02, 2019 at 2:58 pm

        I always use the larger package, because I make extra for my husband to take to work the next day. 4 servings depending on how hungry you are, or if you are serving anything else with it. We eat A LOT! That is one of the reasons I love eating this way 🙂

        Reply
    36. Kelly

      April 29, 2019 at 5:02 pm

      5 stars
      One of my favorite recipes. The sauce is to die for! To cut down on the sodium I've begun swapping out the tamari for coconut amino acid.

      Reply
      • Kathy Carmichael

        May 02, 2019 at 2:58 pm

        Thank you! We eat it a lot!

        Reply
    37. Kelly

      April 29, 2019 at 5:02 pm

      5 stars
      One of my favorite recipes. The sauce is to die for! To cut down on the sodium I've begun swapping out the tamari for coconut amino acid.

      Reply
    38. Kriss

      February 08, 2019 at 4:35 pm

      Delicious! Flavor was great! Opted to skip the tofu.

      Reply
      • Kathy Carmichael

        May 02, 2019 at 3:08 pm

        Thanks. I skip the tofu most of the time and add veggies instead

        Reply
    39. Sean Eubanks

      December 09, 2018 at 9:11 pm

      5 stars
      Made this tonight for my wife, we both LOVED it!! Thanks, Kathy!

      Reply
      • Kathy Carmichael

        January 03, 2019 at 3:26 pm

        I'm so glad you liked it.

        Reply
    40. Sean Eubanks

      December 09, 2018 at 9:11 pm

      5 stars
      Made this tonight for my wife, we both LOVED it!! Thanks, Kathy!

      Reply
    41. Diane

      August 04, 2018 at 10:06 am

      I cannot pin any of your recipes. When I hit pin none of your recipe pictures come up and there is nothing to pin. Please fix. I would like to save several of your recipes.

      Reply
      • Kathy Carmichael

        August 17, 2018 at 9:36 am

        I'm sorry. It's fixed. I switched over my blog to a new format and apparently that option did not transfer. Thank you for letting me know.

        Reply
    42. Cindy

      February 22, 2018 at 1:09 pm

      This was DELICIOUS! I could not get my tofu to brown since I do not cook in oil. Any suggestions?

      Reply
      • Kathy Carmichael

        August 16, 2018 at 11:18 pm

        I don't use oil either. I dry it out a lot when I press it. You can bake it in some sauce or use the sauce to brown/crisp it up

        Reply
      • Cheryl Mae

        October 22, 2019 at 4:11 pm

        I do mine in the air fryer. 390 degrees for 10 minutes turning once halfway through.

        Reply
        • Kathy Carmichael

          October 27, 2019 at 9:07 pm

          Cheryl, do you coat the tofu in corn starch or arrow root? Does it stick?

          Reply

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