My Vegan Thai Pra Ram

A couple days ago my hubby and I were talking about supper. It was supposed to be taco salad. Don’t get me wrong, I love taco salad but we had just come back from a very chilly outing and neither of us were in a salad mood. So I went to my go to comfort food…this dish right here. It’s my take on a Thai Pra Ram…traditionally tofu and spinach in a rich peanut sauce, I’ve made it lighter and put more veggies inside and took out the sugar. Its a warm sweet and tangy peanut sauce filled with veggies and tofu. It’s our absolute fav comfort food and a go to on cold days. Give this a try, you will love it!


Thai Pra Ram

Feeds about 6 adults and takes roughly 30 minutes to make.


4 Cups warm water

10 pitted dates

2.5 cups of peanut butter (natural is preferred)

4 cloves of garlic

1 cup of rice vinegar

2 inches of ginger

1/2 cup soy sauce (gluten free works well too)

Hand full of cilantro

optional chili flakes

salt to taste


6 cups of chopped fresh spinach

3 cups Chopped Broccoli

1 Bell Pepper

1 block of tofu cut into cubes.

Cooked Brown rice

Garnish: Sriracha, peanuts, cilantro

Put the dates into the warm water to soak for 10 minutes. While the dates are soaking, combine the rest of the ingredients for the sauce in a blender. Once dates are done soaking add them and the water into the sauce and blend on high for 30 seconds until smooth.The sauce should be quite watery and will cook down later on. 20180104_165344Heat a pan and add in the tofu and cook until brown on all sides. Add in the broccoli and bell pepper and cook until broccoli is fairly soft. 20180104_172539Add your sauce to the veggie and tofu mixture and cook for 15 minutes till sauce has thickened. 20180104_173836Serve over rice with sriracha, cilantro and chopped peanuts if desired.



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