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Vegan Pho With Tofu recipe by Joyful Balance.

Vegan Pho With Tofu

Delaney Marie
Is there anything more comforting than a bowl full of 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.
*Note that From Start to Finish is an estimate that assumes about 15 minutes to prep your ingredients, and about an hour to complete recipe directions.
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From Start to Finish1 hour 15 minutes
Servings4 large servings

Ingredients

Broth

  • 2 whole star anise
  • 1 cinnamon stick
  • ½ teaspoon fennel seeds
  • 3 whole cloves
  • 1 teaspoon coriander seeds
  • 1 yellow onion - cut into eight chunks
  • 4 cloves garlic - skins removed, crushed but left whole
  • 1 2-3 inch piece of ginger - cut into thin slices
  • 8 cups veggie broth
  • 1-2 Tbsp tamari

Pho

  • 1 block firm tofu - pressed for 20 minutes and cubed
  • 1 tablespoon tamari
  • 6 oz rice noodles
  • 10 oz mushrooms - sliced (my favorite for this are shiitake)
  • 2 medium carrots - julienned or grated

Optional garnishes:

  • green onion - chopped
  • Thai basil
  • cilantro
  • mung bean sprouts
  • jalapeño - sliced
  • lime wedge
  • additional tamari

Instructions

  • Toast the spices: Add the star anise, cinnamon stick, fennel seeds, cloves, and coriander seeds to a pan over medium heat. Give them a stir occasionally and allow to toast 2-3 minutes, or until fragrant. Transfer to another bowl and set off to the side.
  • Char the onion, ginger, and garlic: Add the onion, ginger, and garlic to the pan, still at medium heat. Char until slightly browned, giving them a stir every 30-60 seconds. This usually takes 3-4 minutes total.
  • Simmer the broth: To a large pot on the stovetop, add your veggie broth, toasted spices, and charred onion/ginger/garlic. Bring the mixture to a simmer. Cover and simmer for at least 30 minutes. (You can move on to steps 4-6 while this simmers, we will come back to the broth in step 7).
  • Cook the noodles: Cook your rice noodles according to package instructions. Once cooked, drain and rinse in cold water.
  • Cook the tofu: Bring a medium pan to medium-high heat on the stovetop. Add the tofu cubes and flip them every couple of minutes until all sides are slightly golden (this should take 10-12 minutes total). Toss in 1 tablespoon of tamari and quickly mix so that all tofu is coated, then quickly remove tofu from heat.
  • Sauté mushrooms: Heat a medium pan to medium heat on the stovetop. Add a small splash of water and the mushrooms. Allow to sauté for 5-10 minutes, or until the mushrooms are fork tender.
  • Finishing touches on the broth: Using a strainer over a large bowl, strain out the solid chunks and collect the broth in a bowl. Stir in 1-2 tablespoon of tamari to taste.
  • Assemble the bowls: Place a serving of noodles, tofu, mushrooms & carrot in each bowl. Pour broth on top. Top with optional garnishes and additional lime juice or tamari, if desired. Enjoy!
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