Bring medium pot of water to a boil and cook the noodles according to package directions, drain, rinse and set aside.
In the meantime, heat a large nonstick pan over medium heat with ½ tbsp oil (or ¼ cup water) and crumble the tofu into the pan, then add the turmeric and stir well to combine. Cook 3 to 5 minutes, then transfer to a small bowl and stir in the black salt; set aside.
Add an additional ¼ cup water or 1 tbsp oil into the pan, along with the garlic and white portions of the green onion. Saute for 3 minutes, until translucent. Add the bell pepper and carrot to the pan and saute until tender, 3 to 5 minutes.
While the veggies cook, whisk together in a small bowl the coconut sugar, soy sauce, lime juice, tamarind puree, sriracha, veggie broth and cornstarch until smooth and thick . Feel free to adjust the ingredient amounts according to your desired taste.
Add the mixture to the sautéing veggies and simmer for 3 minutes, until the sauce starts to thicken. Add the noodles, tofu, bean sprouts, green parts of the green onions, and lime juice to the pan; stir everything well until evenly combined and warmed through.
Divide the pad thai into large bowls and garnish with chopped peanuts, cilantro and lime wedges. Enjoy!
Storage tips for meal prep: keep the pad thai separate from garnishes until ready to eat. Keep a jar of chopped peanuts handy, chop cilantro and keep in an airtight container in the fridge, and slice a couple limes into wedges and keep in a sealed container in the fridge.
