Hey foodies! If you’re craving something warm, comforting, and packed with flavor, then this Vegan Pho with Tofu and Rice Noodles is soooo your jam!
This recipe is super easy to whip up, making it perfect for those busy weeknights when you need something quick. Plus, it’s all plant-based, so you can enjoy a delicious bowl of goodness that’s packed with nutrients. The fragrant broth, tender tofu, and fresh herbs come together in just under 30 minutes, and you can totally customize it to your liking.
Prefer extra veggies? Go for it! Want a bit more spice? Add some chili flakes. Honestly, the possibilities are endless, making it a meal you’ll want to have again and again!
Serving and Pairing Suggestions
Serve your Vegan Pho hot in a big ol’ bowl, and don’t forget to garnish it with fresh cilantro, basil, and lime for that extra kick! Pair it with a refreshing side like Vegetarian Spring Rolls with Sweet Chili Sauce or crispy Spicy Buffalo Cauliflower for a snack that absolutely hits the spot.
If you’re feeling extra fancy, whip up a Turmeric Latte for a cozy finish to your meal. Whatever you choose, your taste buds will thank you later!
Tips and Notes
- Broth Flavor: For more depth of flavor, let your broth simmer longer if you have time.
- Tofu Texture: Press your tofu before cooking to achieve that perfect texture.
- Rice Noodles: Be sure to follow the package instructions for the rice noodles to keep them from sticking.
- Herbs Galore: Fresh herbs are key! Add them right before serving for vibrant flavor.
Don’t wait! Dive into this Vegan Vietnamese Pho with Tofu today and experience the magic in a bowl. Got a craving for more ideas? Check out our other recipes for some inspiration!
Vegan Vietnamese Pho with Tofu and Rice Noodles
Equipment
- 1 Large pot
- 1 Skillet
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 8 ounces rice noodles - dry
- 1 tablespoon vegetable oil - for frying
- 1 block (14 ounces) firm tofu - cubed
- 1 onion - sliced
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 2 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 star anise - optional
- 1 cinnamon stick - optional
- 2 green onions - sliced
- fresh basil leaves - for garnish
- bean sprouts - for garnish
- lime wedges - for serving
- salt - to taste
Instructions
- Prepare the rice noodles according to package instructions, then drain and set aside.
- In a skillet, heat vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.
- In a large pot, sauté onion, garlic, and ginger until the onion is translucent.
- Add the vegetable broth, soy sauce, star anise, and cinnamon stick. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes, allowing flavors to develop.
- Strain the broth to remove spices and vegetables, if desired.
- Divide the rice noodles into bowls, pour the hot broth over the noodles, and top with crispy tofu and sliced green onions.
- Garnish with fresh basil, bean sprouts, and serve with lime wedges on the side.