A fresh, plant-based version of the classic Vietnamese dish. Packed with protein and veggies, this healthy and nutritious meal has become a staple at home. It comes together in less than 30 min, and it’s easily customizable.
I love Vietnamese Pho, but traditional recipes take lots of time and work. Plus, they usually have meat or meat broth on it, so I decided to come up with a simple, vegan recipe that is great for weekday dinners.
This Pho features a wide range of colorful veggies, protein from the marinated tofu, soft udon noodles, and all the Vietnamese flavors without having to spend hours in the kitchen.
Chili flakes, fresh basil, and lime are optional, but a must if you want to have a complete Pho-experience!
Plus, it’s perfect to use up any leftover veggies that you might have in your fridge, such as broccoli, green beans, or cabbage.
If you are not very much into tofu, you could also sub your protein of choice (such as pastured-raised beef, organic chicken, shrimp, or pasture-raised eggs).
However, I advise you to give it a try, because this ginger marinade takes tofu to another level! And if you can't find udon noodles, you are gluten-free or grain-free, use whatever noodles you like.
If you liked this recipe please, don't forget to share it, leave a comment and post a picture on Instagram, tagging me as @iambelemgarcia and with the hashtag #ThisTulaLife. I'd love to see the result!
Vegan Vietnamese Pho
For the soup
1 l vegetable broth
2 cups mixed mushrooms (I used an Asian mix)
2 julienned carrots
2 cans roasted red bell pepper (you can also use raw)
1/4 Tbsp ground ginger
2 Tbsp tamari or soy sauce
1 Tbsp lime juice
275 g tofu, cubed
2 Tbsp de tamari or soy sauce
1 Tbsp rice vinegar
1/4 tsp garlic powder
1/4 Tsp Sriracha hot sauce (you can omit or sub with chili flakes)
Thai or regular basil
In a bowl, combine the marinade ingredients and pour it over the tofu.
Cut the leek in thin slices. Heat 1 Tbsp sesame oil in a large saucepan and cook the leek until it is golden and soft.
Add in the mushrooms, carrots, and bell pepper (if using raw), and stir. After a couple of minutes add the broth and simmer until all the vegetables are cooked.
In the meantime, heat a pan with another Tbsp of sesame oil. Once hot, lower the heat to medium and pan-fry the tofu until golden. Transfer it to a plate lined with paper towels to absorb excess oil. Let it sit.
Add tamari (or soy sauce), lime, ginger, tofu, and the roasted bell pepper to the soup (if you didn't use a raw one). Adjust seasonings as needed.
Pour the soup into bowls and top them with cilantro, basil, and chili. Serve hot.