Vegan Pho

Vegan Pho is a delicious South Vietnamese noodle soup that is a fantastic, restorative meal. The broth is perfect to enjoy year-round with its depth of flavor. Make your soup as mild or as spicy as you enjoy, and serve with crispy roasted tofu in place of beef or chicken. You may also serve this dish with steamed tofu or other veggies such as carrots and broccoli if preferred.

Ingredients

Serves: 3-4 Time: 60-70 minutes

Vegan Pho

• 4 c. vegetable broth
• 1 c. water
• 1/2 yellow onion, roughly chopped
• 3 garlic cloves, peeled & chopped
• 2 whole star anise pods
• 1-inch piece peeled fresh ginger, sliced
• 1/4 cinnamon stick
• 2 whole cloves
• 1/2 tsp whole black peppercorns
• 1/2 Tbs white sugar
• 1/2 lemongrass stalk, chopped
• 1 tsp sriracha
• 1/4 lb. rice noodles

Roasted Tofu

• 1 package extra-firm tofu
• 1 Tbs corn starch
• 2 Tbs soy sauce
• 1 tsp sesame oil
• 1 Tbs rice vinegar
• 1/2 Tbs brown sugar
• 1 tsp black pepper
• 1 tsp garlic powder

Garnishes

• fresh bean sprouts (optional)
• chopped cilantro
• chopped scallions
• basil leaves
• mint leaves (optional)
• jalapeño, thinly sliced (seeds removed for less spice)
• lime wedges
• Sriracha
• Soy Sauce
• Hoisin sauce (optional)

Directions

1. Begin by preparing the broth. Add the vegetable stock and water to a medium-large pot along with all the initial ingredients except for the noodles.
2. Bring the broth to a boil, then reduce heat, cover with a lid, and simmer for 45-50 minutes.
3. Meanwhile, prepare your roasted tofu by removing it from the package and draining the excess liquid.
4. Chop the tofu into cubes, then place the cubes on a tray or plate lined with paper towels. Cover the cubes with another two layers of paper towel and then cover the tray or plate with another tray/plate and press the tofu by placing cookbooks or a heavy skillet on top. Allow the tofu to press for at least 20-30 minutes.
5. Preheat the oven to 400º F.
6. Then, prepare the tofu marinade by mixing together the remaining tofu ingredients in a mixing bowl.
7. While everything else is prepping, you can chop the toppings for your pho.
8. After the tofu has been pressed, remove it from the paper towels and toss it into the mixing bowl, and combine it well with the marinade.
9. Transfer tofu to a baking sheet, place in the oven, and roast for about 25-30 minutes or until crispy on the outside.
10. Once the broth has simmered long enough, add water to another large pot.
11. Bring the water to a boil, and then add the rice noodles.
12. Cook the rice noodles for 3 minutes, then quickly remove from heat, drain water, and rinse with cold water. This will keep the noodles from getting too sticky.
13. Remove the tofu from the oven once fully cooked.
14. Divide the broth evenly into serving bowls, and add in the noodles, tofu, and desired toppings.
15. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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