Vegan Pho with Tofu

💚Why you will love this recipe 

• Wholesome, healthy, yet incredibly comforting to have 
• Crispy tofu provides a good source of plant-based protein 
• Features a broth that is light yet packed with flavors 
• Can be made in an hour! 

🤔What is pho 

Pho is a popular Vietnamese noodle dish that traditionally consists of rice noodles served in a beef broth infused with various spices, the most common being cinnamon, cloves, cardamom, coriander, and star anise. It is then topped with toppings like fresh herbs, beansprouts, and beef slices. 

To make this dish vegan, we will use vegetable stock instead of beef stock as the base for the soup. Fish sauce, commonly added to pho, is substituted with soy sauce. As for the protein source, we will go with crispy pan-fried tofu instead of beef. 

What is the broth of vegan pho made of 

• Vegetable stock - This will serve as the base for vegan pho. Both homemade or store-bought broth can be used. 
• Aromatics  - Ginger and onion are used in this recipe. They are charred before using to maximize their flavors. 
• Spices - Cinnamon, cardamom, star anise, cloves, and coriander 

🧅What you will need 

📃Ingredient notes and substitutions 

• Tofu - use extra-firm tofu that has been drained and pressed (either using a tofu press or stacking something heavy on top). Doing this will yield the crispiest tofu. 
• Noodles - Thin rice noodles are used to make pho. However, in a pinch, you could use other noodles like rice vermicelli and ramen. 
• Dried shiitake mushrooms - You can use around 5-6 fresh shiitake instead. Slice them thinly before using them. 
• Soy sauce - serves as a substitute for fish sauce. You can use tamari or shoyu instead. Look for a gluten-free brand to keep this recipe gluten-free. 
• Sugar - I am using coconut sugar, but any other sugar, like brown sugar or cane sugar, will work. 

🔪How to make

Char your aromatics: In a Dutch oven, char your onion and ginger in some oil until they are browned on both sides. Alternatively, char them in a grill/broiler for 7-10 minutes. 

Prepare your broth: Add spices to the pot, and fry for 2-3 more minutes. Add vegetable broth and shiitake mushrooms, then bring the mixture to a simmer. Let it cook for 30 minutes. 

Strain the spices: Using a strainer, strain out onion, ginger, mushrooms, and aromatics. Save the shiitake mushrooms and slice them thinly to be used as a topping later. 

Cook your noodles: While the soup is cooking, prepare your noodles according to the package’s instructions. After cooking, drain and rinse under cold water. 

Prepare your tofu: Start by coating your tofu with cornstarch and salt. Heat some oil in a non-stick pan and place tofu cubes in one layer. Cook for 2-3 minutes on each side until most sides are golden.

Assembly and serve: Divide the noodles into 4 bowls and spoon over the soup. Top with tofu, beansprouts, and other toppings you like. Your tofu pho is ready to be served. 

✅Helpful tips 

• If the pho stock reduces too much, you can add more vegetable broth or water to thin it. 
• Ensure to strain out the spices thoroughly - it can be unpleasant biting into one of them! 
• Noodles might start to clump together if not used immediately. To revive them, rinse them under cold water. 
• This tofu pho can be refrigerated for up to 5 days. Store broth, noodles, and tofu separately. 

✨Variations and add-ins 

Veggies - Feel free to add more veggies to your pho! Bok choy, choy sum, carrots, and other mushroom varieties are excellent choices. 

Instant pot - You can also make vegan pho broth in the instant pot. Use the saute mode to char ginger and onion, then toast your spices. Add broth and mushrooms, and cook at high pressure for 15 minutes. Allow pressure to release naturally, then proceed with the rest of the steps. 

Tofu - Can be substituted with smoked tofu, slices of seitan steak, vegan chicken breast, or pan-fried tempeh. 

Make it spicy - Top your tofu pho with a generous drizzle of hot sauce or sriracha. 

🌶Topping ideas 

Here are some fun toppings to add to your tofu pho - 

• Chilies - chili pepper, green chili, bird’s eye chili 
• Fresh herbs - cilantro, parsley, mint, Thai or regular basil, chopped green onion 
• Lime wedges 
• More veggies  - shredded cabbage, edamame, corn kernels 
• Sauces - hoisin sauce, soy sauce, sriracha 

❔Commonly asked questions

🍽More vegan noodles

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