Best Vegan Pho

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!

5 from 13 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine Asian

Servings people

Equipment

Ingredients

For the crispy tofu:

1 block extra firm tofu
2 teaspoon liquid aminos

For the Pho:

4 cups vegetable broth
1 package rice noodles
1 cup mushrooms of choice
2 carrots
1 onion
4 cloves garlic
1 cup snow peas
1 tablespoon ginger about a 1 inch piece
1 tablespoon coconut aminos
1 tablespoon green curry paste
½ teaspoon cinnamon
¼ teaspoon cloves
2 limes plus more for topping
1 watermelon radish optional
4 green onions

Instructions

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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