Few dishes deliver the same comfort and depth of flavor as a steaming bowl of pho. This vegan pho with tofu and rice noodles is a warm hug in a bowl—fragrant, rich, and loaded with umami. Whether you're a longtime pho lover or trying your first bowl of vegan pho soup, this dish is an invitation to slow down, slurp, and savor every bite. We’re leaning into a veggie-forward take that’s not only soul-soothing but surprisingly quick to make. If you've ever searched for a simple vegan pho or wanted a pho soup recipe vegetarian-style, this one is for you.
Vegan Pho with Tofu and Rice Noodles
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Vietnamese
Large stockpot or Dutch oven This is essential for building a rich, aromatic vegan pho broth. A 6-quart pot will work well.
Cast iron or nonstick skillet Perfect for searing tofu to get those crispy golden edges. If you don’t have one, a regular frying pan will do.
Fine mesh strainer For straining out whole spices and solids from the broth.
Tofu press or weighted plate Pressing tofu is key for getting it crispy. If you don’t own a tofu press, a clean kitchen towel and something heavy like a skillet works just fine.
Medium saucepan For cooking rice noodles separately.
Ladle and tongs To portion out broth and noodles easily.
For the Vegan Pho Broth
- 1 large yellow onion halved
- 4- inch piece of fresh ginger halved lengthwise
- 8 cups vegetable broth low-sodium preferred
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar or palm sugar
- 2 whole star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- Salt to taste
For the Pho Soup
- 14 oz firm tofu pressed and cubed
- 8 oz flat rice noodles medium width preferred
- 2 tablespoons neutral oil vegetable or canola
- 1 tablespoon soy sauce for marinating tofu
- 2 cups bok choy halved
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced shiitake mushrooms
For the Pho Toppings
- Fresh Thai basil
- Lime wedges
- Sliced jalapeños
- Thinly sliced red onion
- Hoisin sauce
- Sriracha
- Chopped cilantro
- Green onions thinly sliced
Char the Aromatics
This step builds the backbone of your vegan pho soup. Over medium heat, place onion and ginger, cut side down, directly onto a dry skillet or in your stockpot. Let them char for about 4–5 minutes until darkened and aromatic.
Simmer the Vegan Pho Broth
Transfer the charred onion and ginger to a large stockpot. Add vegetable broth, soy sauce, sugar, star anise, cinnamon, cloves, coriander seeds, and fennel seeds. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
Prepare the Tofu
While the broth simmers, pat your tofu dry and cut it into cubes. Toss it in a tablespoon of soy sauce. Heat oil in a skillet over medium heat and pan-fry tofu until all sides are golden and crispy, about 8–10 minutes. Set aside.
Cook the Rice Noodles
In a separate saucepan, cook the rice noodles according to package instructions (usually around 5 minutes). Drain and rinse with cold water to prevent sticking. Set aside.
Prep the Veggies and Toppings
While the broth finishes up, prep your pho toppings. Slice red onions, jalapeños, and green onions; rinse bean sprouts; halve the bok choy; and pick fresh basil and cilantro leaves.
Strain the Broth
Once the broth has simmered for 30 minutes, strain it through a fine mesh sieve into a clean pot. Discard the solids. Return the broth to a simmer and adjust seasoning with more soy sauce or salt if needed.
Assemble Your Vegan Pho Bowls
Divide the rice noodles between 4 large bowls. Add a handful of crispy tofu, some bok choy, mushrooms, shredded carrots, and bean sprouts. Pour hot broth over the top until everything is submerged and steamy.
Garnish and Serve
Top with fresh basil, cilantro, green onions, red onion slices, jalapeños, a squeeze of lime, and your choice of hoisin or sriracha. Serve immediately and let everyone customize their own bowl.
What to Serve With Vegan Pho
Pho is filling on its own, but if you want to round out your meal, here are a few great pairings:
- Vietnamese Spring Rolls: Fresh or fried rolls filled with vermicelli, herbs, and veggies make a fantastic appetizer.
- Chili Garlic Edamame: A spicy snack to wake up your taste buds before diving into the soup.
- Iced Jasmine Green Tea: A lightly floral and refreshing drink that balances the richness of the broth.
- Pickled Vegetables: A tangy side dish to add brightness between bites of your vegetable pho.
Frequently Asked Questions
1. What type of tofu works best for pho?
For this tofu pho recipe, firm or extra-firm tofu is ideal. It holds up well to pan-frying and doesn't fall apart in the broth. Make sure to press it beforehand to remove excess moisture.
2. Can I use store-bought broth?
Absolutely. A good low-sodium vegetable broth forms the base of this pho soup recipe easy-style. Just make sure it’s neutral in flavor so your added spices shine through.
3. Is it okay to add different vegetables?
Definitely! This veggie pho recipe is super versatile. Try adding broccoli florets, snap peas, or zucchini. Just make sure to blanch or sauté them slightly before adding them to your bowl.
4. How do I make it spicier?
Add more jalapeños as pho toppings or stir a spoonful of chili garlic paste or sriracha into the broth before serving.
5. What noodles should I use?
Flat rice noodles are traditional in most pho food recipes. Medium width is ideal—thin ones tend to overcook, while wide ones may overpower the delicate tofu and veggies.
