Vegan Pho with Tofu
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 people
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Calories
435 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vegan Pho with Tofu
Description
Vegan Pho with Tofu involves simmering a homemade vegetable stock with toasted spices such as cinnamon, star anise, cloves, coriander, and black peppercorns alongside charred onion and ginger. The broth develops a deep, fragrant aroma from these spices balanced by a hint of chili flakes for subtle heat. Tofu cubes are pan-fried with soy sauce, sriracha, and maple syrup to create a flavorful protein addition while rice noodles cook separately for a tender component.
The finished bowl is served with traditional pho accompaniments like fresh herbs, lime wedges, and thinly sliced green chilies to customize each serving. This recipe balances complex spice layers with gently seasoned tofu, creating a satisfying vegan soup.
Ingredients
Soup Ingredients
- 1 coconut oil teaspoon
- 2 white onion
- 1 ginger piece, fresh
- 2-3 cinnamon stick
- 6 star anise
- ½ teaspoon chili flakes adjust for extra spiciness
- 1 tablespoon black peppercorns
- 6 clove whole
- 2 teaspoon Coriander
- 1 teaspoon five-spice powder
- 3 tablespoon soy sauce or tamari
- 2 litre stock homemade
- 300 g rice noodles
Tofu
- 400 g tofu firm
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce
- 1 teaspoon maple syrup
Toppings
- green chili thinly sliced
- lime
- fresh herbs Coriander, Basil and Mint
Instructions
- Cut the ginger into slices and the onion into quarters. Place on a baking tray and char both ingredients placing them under the grill (broiler) for 10-15 minutes. Make sure you turn them around when they have charred on one side.
- Heat some coconut oil in a large pot to medium heat. Add the charred onion and ginger and the spices. Stir for a couple of minutes so the spices are fragrant and toasted.
- Add the vegetable stock and bring it to simmer. Leave cooking for 25-30 minutes.
- Placing a colander on another large pot, strain the broth so the spices, the ginger and onion and left out.
- Add the soy sauce or tamari and salt to taste.
- To prepare the tofu, cut a block of tofu into cubes. Heat 1 tablespoon of coconut oil in a frying pan to medium heat. Add the tofu and when it starts to golden, add soy sauce, sriracha sauce and maple syrup. Stir for 2 minutes and turn off the heat.
- Cook the rice noodles following the packet instructions. When cooked, drain the water and leave them soaking in cold water to stop them from cooking further.
- To serve the Pho, place the rice noodles in a soup bowl, add the broth, the tofu and immediately add your toppings. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 83g | 28% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 2413mg | 101% |
| Potassium | 210mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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