This vegan pho is loaded with healthy whole foods plant based ingredients and tofu for a plant based protein. Perfect for a healthy vegan dinner and easy cooking, this plant based pho is sure to be a crowd pleaser! This vegan pho recipe is: oil-free, gluten-free, refined sugar-free, vegan, and whole foods plant based!
Begin by pressing your tofu and setting aside. Dice the onions and garlic and add to a pot with ½ cup of water and the coconut aminos.
Next, slice and add the mushrooms. Shred the carrots and add along with snow peas. Add the vegetable broth, green curry paste, minced ginger, and spices.
Once vegetables have cooked, add the rice noodles and 1 cup of water. Juice the limes and add to the pot. Turn on medium low and allow to cook.
Make the crispy tofu by straining the liquid and cutting into triangles. Add to a shallow dish and cover with liquid aminos. Place onto the skillet and cook until crispy!
To serve: add pho to a bowl, and top with sesame seeds, green onions, watermelon radish, and crispy tofu. Enjoy!
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