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Vegan Pho with Tofu
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4.93 from 14 votes

Vegan Pho with Tofu

Delicious Vegan alternative to the traditional Vietnamese dish, Pho.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Vietnamese
Keyword: Vegan pho
Servings: 4 people


Soup Ingredients

  • 1 teaspoon coconut oil
  • 2 onion quartered
  • 1 piece of fresh ginger sliced
  • 3 cinnamon sticks
  • 6 star anise
  • ½ teaspoon chilli flakes adjust for extra spiciness
  • 1 tablespoon black peppercorns
  • 6 cloves
  • 2 teaspoon coriander
  • 3 tablespoon soy sauce or tamari
  • 2 litre homemade stock
  • 300 g rice noodles


  • Block tofu
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha sauce
  • 1 teaspoon maple syrup


  • Green chilis thinly sliced
  • Lime
  • Fresh herbs Coriander, Basil and Mint


  • Cut the ginger into slices and the onion into quarters. Place on a baking tray and char both ingredients placing them under the grill (broiler) for 10-15 minutes. Make sure you turn them around when they have charred on one side.
  • Heat some coconut oil in a large pot to medium heat. Add the charred onion and ginger and the spices. Stir for a couple of minutes so the spices are fragrant and toasted.
  • Add the vegetable stock and bring it to simmer. Leave cooking for 25-30 minutes.
  • Placing a colander on another large pot, strain the broth so the spices, the ginger and onion and left out.
  • Add the soy sauce or tamari and salt to taste.
  • To prepare the tofu, cut a block of tofu into cubes. Heat 1 tablespoon of coconut oil in a frying pan to medium heat. Add the tofu and when it starts to golden, add soy sauce, sriracha sauce and maple syrup. Stir for 2 minutes and turn off the heat.
  • Cook the rice noodles following the packet instructions. When cooked, drain the water and leave them soaking in cold water to stop them from cooking further.
  • To serve the Pho, place the rice noodles in a soup bowl, add the broth, the tofu and immediately add your toppings. Serve hot.