Vegan Braised Tofu Pho

Plantiful Palate
10 hours ago
7 min read

Steam rises from the bowl like a fragrant invitation, and this vegan braised tofu pho captures the heart of Vietnamese cooking in a way that feels both rustic and refined. Originating as a street food that brought comfort through its clear broth and delicate spices, pho is now enjoyed around the world as a dish that balances elegance with everyday nourishment. In this vegan version, the broth is slowly simmered with charred onion, ginger, and toasted spices that fill the kitchen with warmth, while silky noodles soak up the aromatic liquid and caramelised tofu lends depth, chew, and plant based protein.

This recipe speaks to those exploring vegan recipes, vegan Asian recipes, and wholesome lacto vegetarian recipes, showing that plant based food can be just as satisfying as any classic. The textures move from crisp bean sprouts to tender greens, the richness of the broth lifted by the freshness of lime and herbs at the table. It is a bowl for cool evenings, relaxed dinners, or even gatherings when you want to share something restorative yet indulgent. Each spoonful is a reminder that food can be both comfort and celebration, nourishing the body while bringing joy to the table.

Recipe:

Serves: 4

Prep time, 25 minutes
Cook time, 60 minutes
Total time, 1 Hour 25 minutes

Ingredients:

For the pho broth

2 large brown onions, halved
100 g fresh ginger, sliced lengthways
2 liters water or low sodium vegetable stock
8 dried shiitake mushrooms, or 400 g fresh mixed mushrooms
2 medium carrots, chopped into large pieces
1 small daikon, optional, chopped
1 cinnamon stick, about 7 cm
5 whole star anise
6 whole cloves
1 tbsp coriander seeds
1 tsp fennel seeds
1 black cardamom pod, optional
2 tsp rock sugar or regular sugar
2 tbsp light soy sauce or tamari, to taste
1 to 1½ tsp fine sea salt, to taste

For the braised tofu

400 g extra firm tofu, pressed 20 minutes and cut into 8 thick planks
1 tbsp neutral oil
2 tbsp light soy sauce or tamari
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp grated ginger
1 small clove garlic, minced
120 ml hot pho broth for braising
1 tsp toasted sesame oil, optional

Noodles and vegetables

300 g dried flat rice noodles, medium width, or 600 g fresh
2 small bok choy, quartered lengthways
2 spring onions, sliced on the diagonal
2 cups bean sprouts, well rinsed
1 carrot, peeled into ribbons or thinly sliced
1 small head broccoli, bite size florets, optional

To finish at the table

Handful Thai basil, mint, and coriander
Lime wedges
Sliced chilli or jalapeño
Hoisin and chilli sauce, optional

Method:

Place the onions, cut side up, and the ginger slices on a lined tray. Broil under a very hot grill until well charred in spots, about 5 to 7 minutes. Flip once for even colour. Rinse off any loose, bitter ash and set aside.
Set a large pot over medium heat and add the cinnamon, star anise, cloves, coriander seeds, fennel seeds, and the black cardamom if using. Toast for 60 to 90 seconds until fragrant. Do not burn. Add the water or stock, the charred onions and ginger, mushrooms, carrots, and daikon. Bring to a lively simmer, then lower the heat. Skim any foam and simmer gently for 45 minutes, partly covered. The broth should move with small, lazy bubbles, not a rolling boil.
Strain the broth through a fine sieve into a clean pot. Press the vegetables gently to capture their juices but do not mash. Season with rock sugar, soy sauce or tamari, and salt to taste. Keep the broth at a bare simmer while you finish the toppings.
Pat the pressed tofu very dry. Heat a skillet over medium high heat with the neutral oil. Sear the tofu planks for 2 to 3 minutes per side until deep golden. Whisk soy sauce, maple syrup, rice vinegar, grated ginger, and garlic. Pour into the pan with 120 ml hot broth. Simmer for 5 to 7 minutes, turning once, until the liquid reduces to a glossy glaze. Finish with a few drops of sesame oil if you like. Rest the tofu on a board and slice into thick batons.
Soak dried rice noodles in hot tap water until just pliable, usually 20 minutes, or cook fresh noodles for 30 to 60 seconds in boiling water. Drain well. If using dried noodles, blanch briefly in boiling water right before serving to reheat, then drain again. Noodles should be tender with a light bite.
Drop the bok choy and any broccoli into the simmering broth for 30 to 60 seconds to brighten and soften slightly. Lift out with tongs so the broth stays clear. Taste the broth again and fine tune the balance of salt and sweetness. It should be savoury, lightly sweet, and gently spiced.
Warm four deep bowls with a splash of hot water, then drain. Divide the noodles among the bowls, arrange the braised tofu on top, and scatter spring onions, bean sprouts, and carrot ribbons. Ladle in the piping hot broth, nestle in the blanched greens, and finish with fresh herbs and a squeeze of lime. Add sliced chilli, hoisin, or extra soy at the table to taste.

Additional Tips:

Clear broth comes from gentle heat. Keep the simmer low and strain through a fine sieve, even a coffee filter if you want extra clarity.
Spice balance is personal. If star anise reads strong to you, reduce to 3 pieces and add a little more coriander seed.
Depth boosters for umami, add a small strip of kombu during the last 15 minutes and remove before straining, or add 1 tsp mushroom powder.
Noodle timing matters. Have bowls ready and blanch noodles right before serving so they stay bouncy.
Protein swap, braised king oyster mushrooms or chickpea tofu are great if you avoid soy.
Make ahead, the broth improves overnight. Chill quickly, store for 4 days, or freeze for 2 months.

Alternative Cooking Methods:

Instant Pot broth, char aromatics as above, toast spices on Sauté, add water and vegetables, cook on High pressure for 20 minutes, natural release 15 minutes, strain and season.
Slow cooker, combine charred aromatics, spices, and vegetables with water, cook on Low for 6 to 8 hours, strain and season.
Air fryer tofu, brush tofu with marinade, air fry at 200 C for 10 to 12 minutes, turning once, then braise briefly in a splash of hot broth to glaze.
Gluten free, use tamari and rice noodles, skip hoisin or choose a gluten free version.
Oil free, sear tofu on a quality nonstick skillet without oil and omit sesame oil, or use braised mushrooms instead.

Allergy information / alternatives:

Gluten free, choose rice noodles and tamari, confirm hoisin is gluten free.
Nut free, recipe is naturally nut free.
Soy free, replace tofu with king oyster mushrooms or chickpea tofu, use coconut aminos in place of soy.
Sesame free, omit sesame oil and seeds.
Lacto vegetarian, fully suitable.

Nutritional Information (per serving):

Calories, ~450 kcal
Protein, ~23 g
Carbs, ~60 g
Fat, ~12 g
Sugar, ~8 g
Salt, ~2.4 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

This vegan braised tofu pho delivers everything you want in a comfort bowl, a shimmering broth, silky noodles, caramelised tofu, and a garden of herbs and lime. For more flavour rich vegan recipes, a wide range of vegan Asian recipes, and nourishing lacto vegetarian recipes, explore Plantiful Palate and find your next favourite soup night.

Vegan Braised Tofu Pho FAQs

❓ How do I keep the broth clear and golden instead of cloudy?

Keep the simmer gentle, never a strong boil, skim off early foam, and strain through a fine sieve. This clarity gives the clean flavour people love in vegan recipes.

❓ Can I make the broth in advance for meal prep?

Yes, and it tastes better the next day. Refrigerate for up to 4 days or freeze for 2 months. This make ahead approach is great for busy weeks when you want quick, nourishing bowls that fit into lacto vegetarian recipes.

❓ What noodles should I buy?

Traditional pho uses flat rice noodles. Medium width works best here. If you only find fresh noodles, blanch 30 to 60 seconds, if dried, soak first, then blanch to reheat.

❓ How do I get restaurant style umami without fish sauce?

Use dried shiitake, char the aromatics well, and season with soy sauce or tamari and a touch of sugar. A small piece of kombu during the last 15 minutes adds depth while keeping the recipe within vegan Indian recipes and other vegan recipes collections.

❓ Can I make this soy free?

Yes. Replace tofu with braised king oyster mushrooms or chickpea tofu. Use coconut aminos for seasoning and keep rice noodles for a soy free, gluten free bowl.

❓ How can I boost protein even more?

Add edamame, extra tofu, or a handful of roasted peanuts at the table if nuts are suitable for you. This is a simple way to lift protein in lacto vegetarian recipes grids.

❓ What vegetables work best in the soup?

Bok choy, broccoli, carrots, and bean sprouts are classic, but you can add spinach, mushrooms, or tender greens. Keep veg crisp by blanching for less than a minute in the broth.

❓ Is hoisin necessary?

Optional. The broth is balanced on its own. Hoisin adds sweetness and depth. Choose a gluten free brand if needed and serve at the table so everyone can adjust flavour.

❓ How spicy should pho be?

The base is aromatic, not hot. Spice comes from sliced chillies at the table. This makes it family friendly and perfect for mixed menus that include vegan Asian recipes and other vegan recipes.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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