Vegan Pho With Tofu

Hello, my chickpeas! Is there anything more comforting than aromatic broth, hearty noodles, and all the veggies and tofu you could hope for? I think not. This Vegan Pho With Tofu is inspired by traditional Vietnamese pho but with a vegan twist. It packs in some great spices and fresh ingredients, and hits the spot every time.

I tested this one many times to get the broth just right, so we've had this for dinner in my house a lot lately. And we still aren't sick of it! It's perfect for when you're fighting off a sore throat, or when you just want a nourishing but cozy meal.

Inspiration for Vegan Pho With Tofu

Traditional Vietnamese pho is a noodle soup. It is typically made with beef broth, and topped with fresh veggies such as sprouts and basil. It also usually contains various meats of your choice, and sometimes even fish sauce. Because of this, it can be hard to find vegan pho in restaurants as the broth itself contains animal products. But the idea of noodle soup with a flavorful broth, rice noodles, and fresh veggies is too good to not put a vegan twist on it.

I'm going to make one thing super clear: this is not going to be the most authentic pho! As you read above, pho usually contains various animal products that we are obviously leaving out today. But we are still pulling inspiration from the traditional Vietnamese pho with our overall flavors, spices, veggies, and toppings! We are using tons of whole spices, as well as fresh garlic and ginger, to create a spiced and flavorful broth. We are also cooking some delicious tofu as our protein, and of course pairing it with rice noodles and lots of veg.

Ingredients

This recipe requires us to make our own flavorful broth, so we are working with lots of aromatics. And we of course have lots of fresh veggies thrown in too!

• Star anise, cinnamon stick, fennel seeds, cloves, and coriander seeds: these spices will bring tons of cozy flavor to our vegan pho broth.
• Onion, garlic, & ginger: for more brothy flavor!
• Veggie broth: we use this for a base flavor, and then add even more flavor to it with our other ingredients!
• Tamari: for a bit of that umami flavor
• Firm tofu: our vegan protein!
• Rice noodles: a necessity for any good pho recipe.
• Mushrooms & carrots: some fresh veggies to brighten up our soup!
• Green onion, Thai basil, cilantro, mung bean sprouts, jalapeño, & lime wedge: optional (but highly recommended) garnishes! Add these to your heart's content.

How to Make Vegan Pho With Tofu

This recipe has a number of things to prep (the broth, the tofu, the noodles, etc). However, I promise none of it is difficult! Full recipe down below, but here are the basics.

1. Toast your spices in a nonstick pan over medium heat until fragrant. Set off to the side.
2. Char the onion, ginger, and garlic on the stovetop until slightly browned.
3. Add your veggie broth, toasted spices, and charred veggies to a large pot on the stovetop. Bring to a simmer. Cover and simmer for 30 minutes.
4. Cook your rice noodles according to package directions, then drain and rinse in cold water.
5. Cook your tofu on the stovetop, flipping every couple of minutes until all sides are slightly golden. Add in tamari and mix to coat, then remove from heat.
6. Sauté mushrooms 5-10 minutes.
7. Strain the chunks out of the broth. Stir in tamari to taste.
8. Assemble your bowls and enjoy!

Tips & Tricks

Pho is a highly customizable dish based on the garnishes and veggies you use. Let's talk about some of the things you can alter to your preferences!

• The official veggies I call for in this Vegan Pho recipe are mushrooms and carrots. However, the veggies can be easily customized! Feel free to use broccoli, snap peas, bok choy, or whatever else calls to you.
• Don't skip those garnishes! You definitely don't need to use ALL of them, but using just a few of them really makes a difference! It brightens up our flavors and brings a great freshness to the pho. Adding an extra splash of lime juice and/or tamari also brings a ton of extra flavor!
• This recipe makes 4 pretty large servings. If you have leftovers, I suggest storing the broth separate from the noodles/tofu/veggies in the fridge. Then combine everything into your bowl and reheat when you're ready to serve!

Enjoy!