Quick and easy vegan pho filled with noodles, tofu, fresh herb, and spices for a simple, healthy weeknight meal. Made in just 30 minutes.
Back in December I was contacted by Pacific Foods to write a review for some recently released soup flavors. I was thrilled at the opportunity because I LOVE Pacific Foods. I have been drinking their non-dairy milks exclusively for 5+ years, relying heavily on their soups (especially during this busy season of life), and I always look forward to seeing what new products they are releasing. Plus I got a couple boxes of soup to try. Who can say no to that?
But before I could even open the first box of soup, I went into an early labor – nearly three weeks earlier than expected – and baby Nash was born. Pacific Foods kindly told me to not worry about the review and to enjoy the special time at home with my little ones, which I have been doing ever since.
A few weeks ago when I was grocery shopping I found a completely new, completely awesome Pacific Foods product, Vegan Pho Soup Base. Those of you who follow along with me know that I have been searching high and low for quick, easy, healthful, and above all, delicious meals. With great confidence I grabbed a couple boxes of the soup base, some rice noodles, and fresh herbs and went home eager to start eating.
For those of you who don’t know, Pho (pronounced fuh) is a popular Vietnamese noodle soup that combines a broth base, rice noodles, tofu (or meat), and fresh herbs and spices. It is seriously one of my favorite meals and since I am fortunate enough to live a few blocks from a delicious Vietnamese restaurant, I have never had to worry about making my own.
But now that I found you, Pacific Vegan Pho Soup Base, everything is about to change.
I’ve made this soup three times in a week and I’m not close to being done with this crazy Pho phase. By using Pacific’s Vegan Pho soup base and Wildwood’s baked tofu, this meal is basically finished in the time it takes to assemble.
And I am glad that I have found a chance to give Pacific Foods the shout out they deserve. This Oregon-based company has been focusing on sustainability, simplicity, health, and compassion for 25 years. They make food and business decision that I eagerly to support and it is with sincerity and lots of experience that I recommend giving their products a try. Read more about Pacific Foods here and check out their online store to see what is available.
- 1 1/2 -2 cups Pacific Soup's Vegan Pho Soup Base
- 4-6 oz extra firm tofu, cubed or sliced
- 4 oz rice noodles
- Cook the rice noodles according to packaged directions.
- Heat the pho soup base over medium heat. Add the tofu and cooked noodles, stirring to prevent the noodles from clumping. When tofu is heated all the way through remove from heat and divide soup between two bowls.
- Top with desired condiments and enjoy!
All the ingredient amounts can vary to taste. I like my pho with lots of fresh vegetables and herbs, but feel free to adjust the recipe to your liking.
I used Wildwood's Baked SprouTofu in this recipe rather than uncooked tofu because I prefer the taste. Either would work.