Tofu Pho

I was first introduced to pho (pronounced “fuh”) in Denver by my highschool friends (thanks Nina, Amber and Kenaya!). I fell in love. Pho is a Vietnamese noodle soup that includes noodles made from rice flour and is often served with Asian basil, lime, and bean sprouts.

Since becoming vegan it has become hard to find vegan pho because many of the restaurants use beef broth. However, we noticed that there was a Pho restaurant a couple of blocks from where we live. We decided to check it out and see if they had vegan pho. The man told us that their pho is made with vegetable broth and that they have a vegan pho with tofu. We were excited and have eaten there 3 times in the last month!

I decided to make pho tonight. I thought it would be cheaper than going to the pho restaurant again…

*Serves two people



1 cinnamon stick or a couple shakes of cinnamon

1 star anise

1 large yellow onion, chopped

2 green onions, chopped

2 large garlic cloves, sliced

2-inch piece of fresh ginger, peeled and chopped

4 carrots, peeled and chopped

4 cups vegetable stock

1 tbsp Bragg’s Liquid Aminos (or soy sauce)

Other Ingredients

1 block firm tofu, cut into cubes

2 tbsp. coconut oil

1/2 pound dried, flat rice noodles

1.5 cups broccoli, chopped

2 heads of baby bok choy, chopped

1/4 cup snow peas chopped

For serving

1 lime, cut into wedges

Thai basil

Fresh mung bean sprouts

Hoisin sauce

Sriracha sauce


  1. Preheat oven to 350 degrees F.
  2. In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute.

  3. Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes.

4.  Add the stock and Liquid Aminos.  Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Take out star anise and keep hot until ready to serve.

  1. Toss tofu with oil and lay flat on sheet pan.  Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside.  Set aside.
  • Cook noodles. Drain and set aside.

  • Steam your veggies for 5 minutes.  They should be bright green and crisp, but not tough.

  • Divide noodles, tofu, and vegetables into two bowls.  Top with broth.  Serve lime, basil, mung beans, hoisin sauce and sriracha on the side and add into your soup, if desired.

  • Enjoy!


    1. Susan Skytta

      That bowl full looks good enough to eat! It will be a challenge for me to make it but I’ll try one of these days.

    2. Austin

      I am somewhat evnious you are welcoming summer as our was not a good one weather wise this year. I love the pebble floors, we used this floor in a client’s bath (for their children) in the creamy white rock. So I was wondering if you would do a post on how Christmas is celebrated and decorated for in Australia (being summer) as compared to our cold climate countries, including traditions and the Christmas dinner.

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