Vegan Pho with Tofu
Ingredients
Broth
-
4
cups
vegetable broth
-
½
medium
yellow onion, chopped
-
½
cup
sliced shitake mushrooms
-
1
medium
carrot, sliced
-
4
cloves
garlic, minced
-
8
thin slices
peeled fresh ginger root
-
1
tablespoon
reduced-sodium, gluten-free soy sauce
-
1
tablespoon
rice wine vinegar
-
1
tablespoon
agave syrup
-
¼
teaspoon
ground black pepper
-
2
sticks
cinnamon
-
2
pods
star anise
-
½
teaspoon
whole coriander
-
6
sprigs
fresh basil
-
6
sprigs
fresh cilantro
Noodles
-
1
(8-ounce) package
gluten-free flat brown rice noodles
Toppings
-
1
(15-ounce) package
extra firm tofu, pressed, cubed
-
1
bunch
greens (i.e., chard, spinach, bok choy, mustard greens), chopped
-
½
cup
coarsely chopped cilantro
-
½
cup
coarsely chopped basil (preferably Thai basil)
-
1
small
lime, cut into wedges
-
2–4
small
chili peppers (i.e. bird’s eye, chili de arbol)
-
4
green onions, sliced
-
½
cup
coarsely chopped peanuts
Instructions
- Prepare the broth by combining all broth ingredients in a large pot, bringing to a low boil, then simmering for 30 minutes.
- Strain the broth, discarding the solids, and keep the broth warm.
- For the noodles, boil water, pour it over the noodles in a dish, and let them soften for 4-6 minutes before rinsing and draining.
- Arrange the toppings (cilantro, basil, lime, peppers, green onions, peanuts) on a platter.
- To serve, divide the noodles into bowls, top with tofu and greens, pour boiling broth over, and garnish with toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
589
Total fat
25g
Total carbohydrates
83g
Total protein
28g
Sodium
1914mg
Cholesterol
0mg
You might also like