March 27

Quick & Easy Vegan Pho


Quick & Easy Vegan Pho

My mouth is literally watering just by looking at this photo, because this Pho is so freaking delicious and easy to make! All the flavors exploding in your mouth, and that amazing aroma filling up your entire house?! What's not to love?! I shared this recipe with one of my clients before, and she just swapped out tofu and made a meat-based version of the same pho...and it was delicious!


  • 2 quarts vegetable broth
  • 1 large onion quartered
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise *
  • 4 whole cloves
  • 4 garlic cloves chopped in half
  • 2 tbsp. Coconut aminos (or soy sauce)  
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes
  • 1 tbsp. avocado oil 
  • 2 cups shiitake mushroom caps sliced
  • 1 cup julienned carrots
  • 2 cups of spinach


  • Fresh basil chopped
  • Fresh parsley chopped
  • Fresh scallions chopped

Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.

While broth heats up, place onion and ginger onto a baking sheet and place under the broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides.

Add onion and ginger to broth, along with cinnamon, star anise, cloves, garlic cloves, and Coconut aminos (or soy sauce). Allow to simmer for at least 30 minutes, adding a bit of water, if the mixture reduces too much.

While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.

Coat the bottom of a large nonstick skillet with avocado oil and place over medium heat. Add tofu cubes and cook about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from heat and transfer to a paper towel.

When broth has simmered for at least 30 minutes, use a slotted spoon to remove onion, garlic, ginger and spices. Add shiitakes and simmer until tender, about 4 minutes. Add carrots and spinach and simmer just until carrots slightly tenderized and bright orange, about 1 minute.

Divide noodles and tofu among bowls and ladle broth and veggies over top. Serve with toppings of choice (preferably all!).

I added some pink salt to this too, and it was perfect!!!! 

P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring. 

For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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