Vegan Tofu Pho
Ingredients
For the broth and pho soup:
- 8 cups of vegetable broth
- 2 small onions sliced in half
- 4- inch piece of ginger sliced
- 2 cinnamon sticks
- 4 star anise
- 4 whole cloves
- 2 cardamom pods
- 1 Tbsp. whole coriander seeds
- 1 Tbsp. soy sauce
- 1 Tbsp. maple syrup
- Salt and pepper to taste
- 8 oz. shiitake mushrooms thinly sliced
- 1 cup carrots julienned
- 2 heads baby bok choy halved
For the pho toppings essential:
- 8 oz. rice noodles
- 1 block of tofu pressed and drained, sliced
- 2 cups bean sprouts
- 2 green onions sliced
- 1 jalapeño sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh Thai basil chopped
- 2 limes cut into wedges
- Sriracha and hoisin sauce optional
Instructions
- Preheat oven to 425°F. Place the onion and ginger on a baking sheet and roast for 20 minutes, or until the edges are browned.
- In a large pot, combine the vegetable broth, onion, ginger, and spices. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Cook the rice noodles al dente and then drain with cold water. Set aside.
- Strain the broth into another pot and discard the solids.
- Add soy sauce, maple syrup, salt, pepper, bok choy, carrots, and shiitake mushrooms to the broth and stir well. Bring to a boil and simmer for 3 minutes.
- In a pan, cook the tofu over medium-high heat until it is browned on all sides.
- Divide noodles among 4-6 bowls. Top each with broth and vegetables, followed by sliced tofu, bean sprouts, green onions, jalapeño slices, cilantro, mint, and basil. Serve with lime wedges optional sriracha and hoisin sauce. Dig in!
Video
Nutrition
Calories: 298kcal | Carbohydrates: 57g | Protein: 11g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1520mg | Potassium: 444mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6185IU | Vitamin C: 38mg | Calcium: 210mg | Iron: 3mg