Are you looking for a flavorful and nourishing bowl of soup that warms you from the inside out? This Vegan Pho with Tofu is just the thing! It’s a delightful twist on the classic Vietnamese dish, packed with aromatic spices and fresh herbs. Not only is it a wonderful vegan recipe, but it’s also a comforting meal that can be made in the comfort of your own kitchen.
Imagine a fragrant broth simmering gently, infused with star anise and ginger, while soft tofu and vibrant vegetables float in the bowl. This recipe is perfect for anyone craving a hearty and satisfying meal that doesn’t compromise on taste.
Whether you’re a longtime fan of pho or trying it for the first time, this Vegan Pho with Tofu will leave you feeling satisfied and fulfilled. It’s the ideal option for a cozy dinner or meal prep for the week ahead.
Savor the Flavors of Vegan Pho with Tofu
This Vegan Pho with Tofu is a deliciously aromatic soup that combines a rich, spiced broth with silky tofu and crisp vegetables. The flavors meld beautifully, creating a dish that’s both refreshing and satisfying, perfect for any day of the week.
Ingredients
- 8 cups vegetable broth
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 1 tablespoon soy sauce or tamari
- 200g firm tofu, sliced
- 200g rice noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 cup cilantro leaves
- 1 lime, cut into wedges
- Sliced jalapeños (optional)
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a large pot, combine the vegetable broth, quartered onion, minced garlic, sliced ginger, star anise, cinnamon stick, and soy sauce. Bring to a simmer and let it cook for about 30 minutes to develop flavors.
- Cook the Tofu: While the broth is simmering, sauté the sliced tofu in a pan until golden brown on both sides. Set aside.
- Cook the Noodles: In another pot, cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Strain the Broth: After the broth has simmered, strain it to remove the solids, returning the liquid to the pot. Adjust seasoning with salt and pepper as needed.
- Assemble the Pho: In bowls, place a portion of the cooked rice noodles, then ladle the hot broth over the top. Add the sautéed tofu, bean sprouts, and garnish with fresh basil, cilantro, and jalapeños. Serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 26g