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    Home » Vegan Asian Recipes

    Vegan Pho with Tofu

    Published: Mar 17, 2023 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Graphic with 2 images of a bowl of tofu pho served with spoon with text between the images.
    Graphic with an image of a bowl of pho served with spoon with text at the bottom.
    Holding a bowl of pho served with spoon with text overlay.

    Nourishing and comforting, this tofu pho will be your next favorite meal! A simple noodle soup that is easy to prepare yet tastes incredible. Infused with spices like cinnamon and cloves, this vegan pho is packed with flavors.

    Taking some noodles from a bowl with a pair of chopsticks.

    Nothing beats a warm bowl of noodle soup on chilly evenings! This vegan version of Vietnamese noodle soup has the taste and flavor of the traditional ones. Even non-vegans will be impressed by this simple yet delicious dish. 

    Jump to:
    • 💚Why you will love this recipe 
    • 🤔What is pho 
    • 🧅What you will need 
    • 📃Ingredient notes and substitutions 
    • 🔪How to make
    • ✅Helpful tips 
    • ✨Variations and add-ins 
    • 🌶Topping ideas 
    • ❔Commonly asked questions
    • 🍽More vegan noodles
    • 📖 Recipe

    💚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 

    Ingredients needed like tofu, cornstarch, and salt.
    Ingredients needed like onion, ginger, sugar, noodles, mushrooms, and spices.

    📃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. 

    Charred onion and ginger in a white Dutch oven.

    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. 

    Charred onion, ginger, and spices in a white Dutch oven.
    Broth, onion, garlic, and dried shiitake in a Dutch oven on a grey background.

    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. 

    A pot of pho stock in a Dutch oven on a grey background.
    A pot of broth with a strainer in it with a bowl of aromatics, spices, and mushrooms beside.

    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. 

    Cooked rice noodles soaked with water in a pot.

    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.

    Tofu coated with cornstarch in a container with a blue and white striped teacloth beside.
    Pan-fried tofu cubes in a non-stick pan on a grey background.

    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. 

    A bowl of pho served with spoon with chopped green onion and soy sauce in the background.

    🌶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

    What does pho taste like?

    Pho tastes like the broth used to make it (vegetable, beef, or chicken). It also takes on the flavor of onion, ginger, and various spices added; hence it is incredibly aromatic. The broth perfectly balances umami, savory, citrusy, and sweet.

    Are pho noodles gluten-free?

    Rice noodles, made from 100% rice flour and water, are commonly used to make pho. Hence, pho noodles are naturally gluten-free.

    Can I make pho spicy?

    If you love spice, you can easily make your tofu pho spicy by drizzling on a generous amount of sriracha or hot sauce. You can also add some chili flakes or sliced chilies to give a nice kick to your broth.

    Holding a bowl of pho served with spoon with chopped green onion, soy sauce, and hoisin sauce beisde.

    🍽More vegan noodles

    • Stir-fry Rice Vermicelli Noodles (fried bee hoon)
    • Vegan Miso Ramen
    • Vegan Yakisoba with Tofu
    • Vegan Pad See Ew

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A bowl of pho served with spoon with chopsticks, green onion, and condiments beside.

    Vegan Pho with Tofu

    Meesha
    Nourishing and comforting, this tofu pho will be your next favorite meal! A simple noodle soup that is easy to prepare yet tastes incredible. Infused with spices like cinnamon and cloves, this vegan pho is packed with flavors.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Main Course
    Cuisine Vietnamese
    Servings 4 servings
    Calories 366 kcal

    Equipment

    • 6 qt Dutch oven or a large stock pot
    • tofu press

    Ingredients
     
     

    For pho broth

    • 1 medium yellow onion halved
    • 3 inch ginger halved
    • 5 piece whole cloves
    • 4 piece star anises
    • 3 cardamom pods
    • 1 cinnamon stick
    • 1 tablespoon coriander seeds
    • 8 cups vegetable broth
    • 4 dried shiitake mushrooms (or 5-6 fresh shiitake, thinly sliced)
    • 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
    • 1 tablespoon brown sugar or another sweetener of choice
    • salt to taste

    Other ingredients

    • 8 oz thin rice noodles
    • 1 tablespoon cornstarch
    • 1 teaspoon salt
    • 1 block extra firm tofu drained and pressed (about 400g/14oz)
    • 1 tablespoon cooking oil

    Toppings (optional)

    • handful of raw bean sprouts
    • cilantro stalks
    • 2 bird's eye chilies
    Prevent your screen from going dark

    Instructions
     

    Charring aromatics

    • Option 1: Place onion and ginger onto a baking sheet, and brush on some oil. Broil them on high for 7-10 minutes, or until they start to char. Remove and set aside. In the meantime, toast spices in a Dutch oven for 2-3 minutes.
      Option 2 (charring straight on the stove): Heat up some oil in a Dutch oven over medium-high. Place in onion and ginger, and let them char for a few minutes on each side. Add in spices and fry for another 2-3 minutes.

    Making the broth

    • Next, add charred onion and ginger (if you are going with option 1), vegetable broth and shiitake mushrooms to the pot. Bring the mixture to a simmer, and let it cook for 30 minutes.
    • Using a strainer, strain out all the onion, ginger, mushrooms, and spices. Save the mushrooms and slice them thinly. They can be used as a topping later.
    • Add soy sauce and sugar. Give it a stir and add salt to taste.

    Preparing other ingredients

    • While the soup is simmering, cook the noodles according to their package’s instructions. Drain and rinse them under cold water after they are done cooking.
    • Place tofu cubes, cornstarch, and salt in a container. Place the lid on, and toss until the tofu cubes are well coated.
    • Heat up a tablespoon of oil in a non-stick pan/cast iron skillet. Add tofu to the pan and fry for 2-3 minutes on each side, or until most sides are browned. Set aside.

    Assemble the bowls

    • Divide the noodles, tofu, mushrooms, and toppings of choice among 4 bowls.
    • Ladle the broth over the noodles and toppings. Enjoy your vegan pho while hot!

    Notes

    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. 
     
    Storing leftovers - This tofu pho can be refrigerated for up to 5 days. Store broth, noodles, and tofu separately. 

    Nutrition

    Calories: 366kcalCarbohydrates: 67gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 2883mgPotassium: 299mgFiber: 3gSugar: 9gVitamin A: 1005IUVitamin C: 3mgCalcium: 77mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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