Step 1

Drain excess water from the tofu, then cut it into roughly 1/2 inch squares. Thinly slice the red bell pepper, onions, and mushrooms. Peel the skin off the carrot, then continue to peel it to make ribbons. Set aside.

Step 2

Whisk together tahini, lime juice, coconut sugar, nutritional yeast, soy sauce, and water until smooth. Set aside.

Step 3

Cook the rice noodles based on packaging instructions. Drain and set aside.

Step 4

Heat up some sesame oil in a pan over medium high heat. Once hot, fry the tofu on each side for a minute or two until golden brown. Put in a bowl and set aside.

Step 5

Pour more sesame oil to the pan and add the onions, garlic, carrots, red bell pepper, and mushrooms to the pan. Stir fry for 3-5 minutes, stirring frequently.

Step 6

Add the cooked rice noodles, tofu, and tahini lime sauce to the pan. Cook for 2 minutes, stirring frequently.

Step 7

Stir in the bean sprouts, then remove the pan from heat.

Step 8

Serve this tahini pad thai topped with fresh cilantro and lime wedges! Keep in the fridge for about 2 days. Not freezer friendly.