Easy Vegan Pho

Quick and easy vegan pho filled with noodles, tofu, fresh herb, and spices for a simple, healthy weeknight meal. Made in just 30 minutes.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 210kcal

Author: Sarah McMinn

Ingredients

Pho Soup Base

1 ½ -2 cups Pacific Soup's Vegan Pho Soup Base
4-6 oz extra firm tofu, cubed or sliced
4 oz rice noodles

Condiments

2-3 green onions, diced
½ - ¾ cup fresh bean sprouts
½ small jalapeño, chopped
small handful of basil, chopped
a few sprigs of cilantro, chopped
juice of ½ fresh lime
Chili Paste, to taste
Hoisin Sauce, to taste
Sriracha, to taste

US Customary - Metric

Instructions

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!

Notes

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.

Nutrition