Keto Tofu Pad Thai

Zucchini noodles are the foundation here, but they're not meant to mimic wheat—they're tender, slightly delicate, and soak up sauce beautifully. Extra-firm tofu pressed dry becomes nuggets of substance, crisping at the edges when stir-fried in coconut oil. Coconut aminos replace soy for a slightly sweeter, less aggressive flavor; if you must use soy, cut it by a third and add a touch of stevia to balance. The sauce—almond butter, lime, garlic—coats everything rather than pooling, keeping the dish from getting soggy.

The carb count stays at 8 grams despite peanuts and noodles because the portions are controlled and the base is non-starch vegetables. Crushed peanuts add crunch and richness; some people prefer cashew butter for a milder profile. Stir constantly once you add the zucchini noodles—they release moisture and can turn mushy if crowded in the pan. Serve immediately with green onions and a lime wedge. This is a genuinely satisfying one-pan vegan dinner, not a sad compromise.