by: julioarco88Posted on:

Vegan Vietnamese Pho with Tofu and Fresh Herbs

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Pho, the aromatic Vietnamese noodle soup, is beloved worldwide for its deeply flavorful broth and fresh, vibrant toppings. This Vegan Vietnamese Pho with Tofu and Fresh Herbs offers a plant-based twist on the classic, featuring a rich broth made from charred vegetables, spices, and herbs. Silky rice noodles, crispy tofu, and a bouquet of fresh toppings complete this comforting yet refreshing dish.

Ready to enjoy this restaurant favorite from the comfort of your kitchen? Let’s dive in!

Why Choose Vegan Vietnamese Pho?

1. Deeply Flavorful Broth

This recipe replicates the depth of traditional pho by using roasted aromatics and fragrant spices like star anise, cinnamon, and cloves.

2. Light Yet Satisfying

With its rice noodles, protein-packed tofu, and plenty of vegetables, this pho is light but hearty enough for a full meal.

3. Customizable and Nutritious

From the protein to the toppings, you can tailor this dish to suit your preferences while packing in a variety of nutrients.

Ingredients

For 4 servings, you’ll need:

Broth:

  • 1 large onion, halved
  • 1 3-inch piece of ginger, sliced in half lengthwise
  • 2 cinnamon sticks
  • 4 whole star anise
  • 4 cloves
  • 1 teaspoon coriander seeds
  • 6 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon maple syrup
  • Optional: 1 daikon radish, sliced (adds sweetness to the broth)

Soup Base:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tablespoons neutral oil (e.g., canola or avocado oil)
  • 8 oz dried rice noodles
  • 1 cup bean sprouts
  • 1 cup bok choy, sliced
  • ½ cup scallions, chopped

Toppings:

  • 1 cup fresh herbs (cilantro, Thai basil, and mint)
  • 1 lime, cut into wedges
  • 1 red chili, thinly sliced
  • 2 tablespoons hoisin sauce (optional)
  • 1 teaspoon sriracha (optional)

Ingredient Breakdown

1. Charred Aromatics

Charring the onion and ginger intensifies their flavors, creating the foundation of a rich, aromatic broth.

Pro Tip: Use a stovetop griddle or broil them in the oven for 5-7 minutes until slightly blackened.

2. Spices

Whole spices like cinnamon, star anise, cloves, and coriander seeds bring the signature warm and earthy notes of pho.

Substitute: Use pre-ground spices, but reduce the quantity to avoid overpowering the broth.

3. Tofu

Extra-firm tofu absorbs the flavors of the broth and adds plant-based protein.

Alternative: Try tempeh, seitan, or marinated mushrooms for variety.

4. Rice Noodles

Flat rice noodles (bánh phở) are traditional for pho, offering a silky texture that pairs perfectly with the broth.

Customize: Use glass noodles or zucchini noodles for a low-carb option.

Instructions

Step 1: Char the Aromatics

  1. Heat a dry skillet over medium-high heat. Place the onion and ginger, cut side down, onto the skillet. Cook until charred, about 5 minutes.
  2. Remove from heat and set aside.

Step 2: Toast the Spices

  1. In the same skillet, toast the cinnamon sticks, star anise, cloves, and coriander seeds for 1-2 minutes until fragrant.

Step 3: Simmer the Broth

  1. In a large pot, combine the charred onion, ginger, toasted spices, vegetable broth, water, soy sauce, maple syrup, and daikon radish (if using).
  2. Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes to allow the flavors to meld.

Step 4: Prepare the Tofu

  1. While the broth simmers, heat the neutral oil in a skillet over medium heat.
  2. Add the cubed tofu and cook until golden brown on all sides, about 6-8 minutes. Set aside.

Step 5: Cook the Noodles

  1. Cook the rice noodles according to package instructions. Drain and set aside.

Step 6: Strain the Broth

  1. Once the broth has finished simmering, strain it through a fine-mesh sieve into a clean pot, discarding the solids.

Step 7: Assemble the Pho

  1. Divide the cooked rice noodles among four bowls. Top with bok choy, bean sprouts, scallions, and crispy tofu.
  2. Pour the hot broth over the noodles and vegetables.

Step 8: Add Toppings and Serve

  1. Garnish with fresh herbs, lime wedges, sliced chili, hoisin sauce, and sriracha as desired. Serve immediately.

Picture Gallery

Tips and Variations

1. Add More Vegetables

Include thinly sliced mushrooms, carrots, or snow peas for additional flavor and texture.

2. Boost the Protein

Add marinated tempeh, soy curls, or edamame for a protein-rich version.

3. Control the Spice

Keep the chili and sriracha on the side so everyone can customize their spice level.

4. Make It Gluten-Free

Use tamari instead of soy sauce and check that your hoisin sauce is gluten-free.

5. Storage Tips

  • Store the broth separately from the noodles and toppings in airtight containers in the fridge for up to 3 days.
  • Reheat the broth and assemble the pho just before serving to maintain the noodles’ texture.

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 14g
  • Carbohydrates: 45g
  • Fat: 8g
  • Fiber: 5g
  • Vitamin C: 60% of the Daily Value (DV)
  • Iron: 15% of the DV

Health Highlight: This vegan pho is a balanced meal rich in plant-based protein, fiber, and essential vitamins, making it both nourishing and satisfying.

Conclusion

Vegan Vietnamese Pho with Tofu and Fresh Herbs is a comforting and aromatic dish that’s perfect for any occasion. The homemade broth, fresh toppings, and tender rice noodles come together to create a truly authentic and flavorful experience.

Have you tried making pho at home? Share your tips, tweaks, or favorite toppings in the comments below! Don’t forget to pin or share this recipe to inspire others to try this plant-based version of a beloved classic.

FAQs

1. Can I make the broth ahead of time?

Yes! The broth can be made up to 3 days in advance and stored in the fridge or frozen for longer storage.

2. What if I don’t have all the spices?

You can use a pre-made pho spice mix or substitute with ground spices, though the flavor may not be as intense.

3. Can I bake the tofu instead of frying it?

Yes! Toss the tofu in a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

4. What’s the best way to reheat leftovers?

Reheat the broth separately on the stovetop, then assemble the pho fresh to avoid overcooking the noodles and vegetables.

5. Can I use store-bought broth?

Absolutely! Use a high-quality vegetable broth and enhance it with some of the spices and aromatics for a quick version.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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