Vegan Pho with Tofu – Sharon Palmer, Plant-Based Nutritionist

This easy plant-based, gluten-free tofu-based vegan pho recipe is inspired by Vietnamese food traditions. What is pho? The classic dish pho is a traditional Vietnamese noodle soup that features tenderized hot broth, noodles, protein, vegetables and seasonings. This traditional homemade pho recipe is amazingly comforting—the warm, fragrant broth combines with hearty protein options and vegetable pairings, and the vibrant flavor of the basil and lime toppings for a taste and nutrition that’s beyond Picture it – all in one bowl.

I included this simple pho recipe in my first book, plant-based diet. Our family has lived in Los Angeles for 30 years and has always admired traditional cuisine from Asian countries, including Vietnam. While I’m certainly not an expert on Vietnamese food, I often celebrate Vietnamese food at home! Check out the work of one of my favorite experts on Vietnamese food traditions, Lisa Mai, a vegetarian blogger who specializes in these cuisines and cuisines. When I learned how to make this traditional vegan pho recipe at my own home, it became a family favorite. Whenever I make pho soup, my sons always get excited when they smell the smell of cooking pho. My version is completely plant-based and includes amazing vegetable broth, tofu, noodles, tons of veggies, herbs, and peanuts. It looks complicated, but it’s not. Just let that delicious broth boil and prepare the other ingredients while it cooks.

The basic vegan or vegetarian pho recipe in my book can be used to make many variations. While the original recipe calls for bok choy and seitan, you can substitute any leafy green vegetable for the bok choy and tofu for the gluten. I always feature whatever greenery I have growing in my garden, but if you don’t have a garden, try buying seasonal plants at the farmers market or grocery store. When it comes to pho, the most important thing is the broth, and this broth is amazing – packed with spices, mushrooms, ginger and herbs. The fun thing about Pho is that it’s interactive. Just prep all the ingredients (vegetables, herbs, lime, chili) on a plate, set it out on the table, and let everyone make their own bowl of noodle soup just the way they like it. You start with a large bowl filled with noodles and boiling broth, then add your favorite toppings.

I’ve spent more time in Asia and refined my pho since I first created this recipe. I learned that the secret to rice noodles is not to overcook them. Depending on your preference, you may need to simmer the broth with the tofu and vegetables for a few minutes before adding the ingredients. I also like to add peanuts and baby bird’s eye chilies as ingredients. If you really want to get inspired to make authentic Vietnamese pho, visit a local Asian market in your city and look for some authentic ingredients like Vietnamese rice noodles, Asian chili peppers, Thai basil, really good soy sauce, and star anise. You can also grow plenty of these ingredients in your garden (depending on your growing area), such as peppers, greens, limes, basil, and cilantro. I have these growing in my garden now! I hope you enjoy this recipe as much as we do!

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For more Asian-inspired recipes, check out some of my favorite recipes:

Thai Tempeh Noodle Skillet
Thai Tofu Sorghum Bowl
Thai Tofu and Vegetable Noodle Bowl
Snow peas and gluten vegetable stir-fry
Stir-fried vegetables with purple rice
Easy Soba Noodles with Peanuts and Gluten
Curry Tofu Papaya Roll

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