This Vegan Pho with Tofu is a plant-based twist on the classic Vietnamese noodle soup! Made with fragrant homemade broth, marinated tofu, and fresh herbs - light, healthy, and full of flavor.
Pho is one of the most famous Vietnamese dishes ever - and a true classic of Asian comfort food! My vegan Pho recipe shows you how to make this traditional noodle soup completely plant-based at home, with a fragrant homemade broth, rice noodles, marinated tofu, pak choi, and plenty of fresh herbs.
This vegan Pho soup is healthy, light, and full of flavor - perfect for cozy winter days, when you're craving something warming and nourishing.
What Is Pho?
Pho (pronounced "fuh") is a traditional Vietnamese noodle soup usually made with beef broth. My vegan version skips the meat but keeps all the depth and umami flavor thanks to a rich, aromatic vegetable broth and authentic Vietnamese spices like star anise, cinnamon, ginger, and cloves.
It's served with rice noodles, tofu, and plenty of toppings - fresh herbs, lime, chili, and bean sprouts. Everyone can customize their bowl at the table, just like in Vietnam!
The Toppings
Here's the fun part! You can mix and match your favorite toppings and vegetables:
- Fresh herbs like cilantro and mint
- Rice noodles - thick rice noodles are filling and naturally gluten-free
- Marinated tofu - pan-fried for extra flavor (or use smoked tofu for a quick version)
- Shiitake mushrooms - add an earthy note
- Pak choi - adds freshness and crunch
You can also add: bean sprouts, spring onions, napa cabbage, leek, carrots (cut into matchsticks), or any kind of mushrooms.
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👉 Tip: The broth is poured over the raw vegetables while still boiling hot - no need to pre-cook them! If you prefer them softer, let them simmer briefly in the broth for 1-2 minutes, but not too long, so they stay crisp and vibrant.
How To Make
- Pho Broth: Heat a large pot with oil. Add the onion, garlic, and ginger, and roast for 3-5 minutes over high heat. → You want it lightly burned for a beautiful roasting flavor.
- Stir in carrot, leek, star anise, cloves, and cinnamon (add more oil if necessary). Cook for 5 minutes, stirring occasionally.
- Pour in water and soy sauce, bring to a boil, pop on the lid, and let it simmer for one hour over low to medium heat.
- Drain it over a fine-mesh strainer into a large bowl/pot. Transfer back into the pot and feel free to season to taste with sriracha/sambal oelek and more soy sauce. → Add a few splashes of lime juice if you like!
- Marinated Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut into thin 12 slices and place them in a deep dish.
- Mix soy sauce, sesame oil, sambal oelek, ginger, and black pepper in a small bowl. Pour over the tofu and let it marinate for at least 15 minutes.
- Heat a skillet with some oil (~1 tbsp) and cook each side of the tofu for 5 minutes until brown and lightly crispy. → Add the remaining marinade in the last few minutes to the skillet.
- Pho Soup: Cook the rice noodles according to the package instructions and rinse under cold water.
- Arrange the rice noodles, tofu, and pak choi in 4 bowls.
- Add the sliced shiitake mushrooms to the pho broth and bring to a boil.
- Pour it over the bowls and top with cilantro and mint.
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📖 Recipe
Vegan Pho with Tofu
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Ingredients
Pho Broth
- 1 tablespoon oil
- 1 white onion, peeled and quartered
- 2 cloves garlic, peeled and mashed
- 2 inch piece ginger, sliced
- 1 carrot, peeled & sliced
- 1 stalk leek, sliced (use both green & white parts)
- 5 star anise
- 5 cloves
- 1 stick cinnamon
- 6 cups water
- 2 tablespoon soy sauce
- ½ teaspoon sambal oelek, or Sriracha, to taste
Marinated Tofu
- 7 oz firm tofu
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil, optional
- ½ teaspoon sambal oelek, or sriracha
- ¼ teaspoon grated ginger
- a pinch black pepper
- 1 tablespoon oil
Pho Soup
- 3.5 oz rice noodles
- 3.5 oz shiitake mushrooms, sliced
- 2 pak choi, stems separated or roughly chopped
- a bunch cilantro, roughly chopped
- a bunch mint, roughly chopped
Instructions
Pho Broth
- Heat a large pot with oil. Add the onion, garlic, and ginger, and roast for 3-5 minutes over high heat. → You want it lightly burned for a beautiful roasting flavor.
- Stir in carrot, leek, star anise, cloves, and cinnamon (add more oil if necessary). Cook for 5 minutes, stirring occasionally.
- Pour in water and soy sauce, bring to a boil, pop on the lid, and let it simmer for one hour over low to medium heat.
- Drain it over a fine-mesh strainer into a large bowl/pot. Transfer back into the pot and feel free to season to taste with sriracha/sambal oelek and more soy sauce. → Add a few splashes of lime juice if you like!
Marinated Tofu
- Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut into thin 12 slices and place them in a deep dish.
- Mix soy sauce, sesame oil, sambal oelek, ginger, and black pepper in a small bowl. Pour over the tofu and let it marinate for at least 15 minutes.
- Heat a skillet with some oil (~1 tbsp) and cook each side of the tofu for 5 minutes until brown and lightly crispy. → Add the remaining marinade in the last few minutes to the skillet.
Pho Soup
- Cook the rice noodles according to the package instructions and rinse under cold water.
- Arrange the rice noodles, tofu, and pak choi in 4 bowls.
- Add the sliced shiitake mushrooms to the pho broth and bring to boil. Pour over the bowls and top with cilantro and mint.
Notes
- Feel free to add in any other vegetables of your choice (bean sprouts, scallions, julienne carrots, leek, cabbage). If you prefer your veggies soft, add them with the shiitake mushrooms to the pho broth.
- Optional: Serve with sambal oelek/sriracha, soy sauce, lime wedges, or sliced chilies on top.
- Leftovers & Make-Ahead: The pho broth can be stored for up to 3 days in the fridge or up to 3 months in the freezer (freeze already in portions).
- The recipe is quite a task – to make it easier: Precook the pho broth one day in advance! The tofu can also be prepared in advance and marinated overnight in the fridge.
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