Thursday, August 4, 2022
HomeDietVegetable Tofu Pho - Sharon Palmer, The Plant Powered Dietitian

Vegetable Tofu Pho – Sharon Palmer, The Plant Powered Dietitian

This basic recipe for Vegetable Tofu Pho—which is definitely vegan and gluten-free—is impressed by the meals traditions of Vietnam. Pho is a Vietnamese-style noodle soup. I included this recipe in my first e book, The Plant-Powered Weight-reduction plan. Dwelling in LA for 30 years, our household has all the time adored conventional meals from Asia, together with Vietnam. Although I’m actually not an professional in Vietnamese meals, I rejoice them in my house frequently! Please try the work of one in every of my favourite meals specialists in Vietnamese meals traditions, Lisa Mai, who’s a vegan meals blogger specializing in these meals traditions. Once I realized the way to make this conventional recipe in my own residence, it turned a household favourite. And my faculty age sons can odor the pho broth simmering away every time I create it. It appears to be like so complicated, but it surely’s actually not. Simply get that tremendous broth going, and whereas it’s simmering put together your different components—noodles, veggies, tofu, limes, and herbs.

The essential recipe for vegetable pho in my e book can be utilized to make many variations. Whereas the unique recipe requires bok choy and seitan, you possibly can substitute any leafy inexperienced for bok choy, and tofu for seitan. I all the time characteristic no matter inexperienced I’ve rising in my backyard, however if you happen to don’t have a backyard attempt what’s seasonal at your farmers market or grocery retailer. In the case of pho, it’s all in regards to the broth, and this broth is wonderful—wealthy in unique spices, mushrooms, ginger, and herbs. The enjoyable a part of pho is that it’s interactive. Simply put together all the toppings—greens, herbs, lime, peppers—on a platter, place it on the desk, and let everybody construct their very own bowl of noodle soup simply the best way they prefer it. You begin with massive bowls crammed with noodles and boiling broth after which add in your favourite toppings.

Since I first created this recipe, I’ve spent extra time in Asia and have improved on my pho. I’ve realized that with rice noodles, the key is to not overcook them. And you might wish to simmer the broth together with your tofu and veggies a couple of minutes, in response to your choice, earlier than including the toppings. I additionally love including peanuts and tiny little birds eye peppers as a topping. In the event you actually wish to get impressed to create an genuine pho, go to an area Asian market in your metropolis and spy some genuine components, comparable to Vietnamese rice noodles, Asian peppers, Thai basil, actually good soy sauce, and star anise. You may also develop numerous these components in your backyard (relying in your rising area), comparable to peppers, greens, lime, basil, and cilantro. I’ve all of those rising in my backyard proper now! I hope you take pleasure in this recipe as a lot as we do!

Try my Plant Energy Reside Fb Video on the way to make this Vegetable Tofu Pho right here.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart strong coronary heart strong icon


This simple, utterly plant-based, gluten-free, flavorful, nutritious Vegetable Tofu Pho recipe is predicated on the cultural meals traditions of Vietnam.


  • 4 cups vegetable broth
  • 1/2 medium yellow onion, chopped
  • 1/2 cup sliced shitake mushrooms
  • 1 medium carrot, sliced
  • 4 garlic cloves, minced
  • 8 skinny slices peeled contemporary ginger root
  • 1 tablespoon reduced-sodium, gluten-free soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon agave syrup
  • 1/4 teaspoon floor black pepper
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1/2 teaspoon entire coriander
  • 6 sprigs of contemporary basil
  • 6 sprigs of contemporary cilantro



  • One 15-ounce package deal additional agency tofu, pressed, cubed
  • 1 bunch greens (i.e., chard, spinach, bok choy, mustard greens), chopped
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup coarsely chopped basil (attempt to discover Thai basil if doable)
  • 1 small lime, minimize into wedges
  • 24 small chili peppers (i.e. fowl’s eye, chili de arbol)
  • 4 inexperienced onions, sliced
  • 1/2 cup coarsely chopped peanuts

  1. To arrange the broth: Mix all of the broth components in a giant pot, cowl, and convey to a low boil. Scale back the warmth and simmer for half-hour. Pressure the broth, discarding the greens and seasonings. Return the strained broth to the pot, cowl, and maintain heat (broth needs to be effervescent proper earlier than serving time). Whereas broth is cooking, put together noodles and toppings.
  2. To arrange the noodles: Deliver a pot of water to boil. Place noodles in a dish. Pour boiling water over noodles and permit to melt, till achieves desired texture (tender but not sticky)—about 4-6 minutes. Rinse and drain noodles.
  3. Prepare cilantro, basil, lime, peppers, inexperienced onions, and peanuts on a platter for garnishing.
  4. To serve the soup, divide the noodles amongst 4 bowls. Prime with tofu and leafy greens. Pour boiling broth over every portion and serve instantly. Garnish with toppings as desired.


Alternatively, in step 4, you possibly can add the noodles, tofu, and leafy greens to the pot of boiling broth and cook dinner for 1-2 minutes to attain desired texture earlier than dividing it amongst 4 bowls and garnishing as desired with toppings.

Strive different toppings, comparable to bean sprouts, mushrooms, and seitan.

Recipe is tailored from The Plant-Powered Weight-reduction plan by Sharon Palmer, MSFS, RDN

  • Prep Time: quarter-hour
  • Cook dinner Time: half-hour
  • Class: Entree
  • Delicacies: Asian, American


  • Serving Dimension: 1 serving
  • Energy: 589
  • Sugar: 10 g
  • Sodium: 1914 mg
  • Fats: 25 g
  • Saturated Fats: 3 g
  • Carbohydrates: 83 g
  • Fiber: 10 g
  • Protein: 28 g

Key phrases: vegetable pho, tofu, vegan soup

For extra Thai-inspired recipes, try a few of my favorites: 

Thai Tempeh Noodle Skillet
Stir-Fried Thai Tofu Sorghum Bowl
Thai Tofu Veggie Noodle Bowl

This publish could include affiliate hyperlinks. For extra data, click on right here.



Please enter your comment!
Please enter your name here

Most Popular

Recent Comments