| Prep Time: 15 mins
| Cook Time: 15 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
Nothing is as comforting as a big bowl of hot soup, fragrant with herbs, spices and earthy mushrooms! Vegetarian Tofu Mushroom Pho is a wonderfully healthy Vietnamese noodle soup chock full of protein and robust flavor. Authentic Pho soup’s signature broth features an array of warming spices like star anise, cinnamon, black pepper, chipotle and cloves, typically made by boiling beef bones and spices to produce a complex and savory stock. We developed our Vietnamese Pho spice to imbue tons of Pho flavor into store-bought broth, with dried porcini mushrooms and onions delivering umami and aroma. Our spice is also naturally vegan.
In this vegan tofu mushroom pho recipe, crisp tofu and tender sautéed mushrooms are balanced by abundant fresh herbs, zesty lime and a hint of spice. This is a fun, quick and delicious version of your favorite restaurant’s pho, satisfying your Pho craving without leaving your kitchen.
12 oz tofu, extra firm
1-2 Tbsp oil
8 oz brown Crimini mushrooms, trimmed, washed and quartered
1 Tbsp olive oil
1/2 onion, minced
1 Tbsp fresh grated ginger
2 cloves garlic, minced
2 Tbsp (1 packet) Piquant Post Vietnamese Pho
1 quart mushroom (or vegetarian) stock
8 oz rice stick noodles
Garnish: Thai basil (optional), mint, cilantro, cherry tomato, mung bean sprouts, cherry tomato, jalapeno slices, lime, green onion, hot sauce
The rice stick noodles will get mushy if they sit around for too long! This dish is best served right after cooking it!.
Feel free to change up the veggies as desired. This delicious broth would be great with squash, pumpkin, carrots, peppers, parsnips and dark greens like kale, chard or spinach!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Cut the block of tofu into 1/2” thick cubes. Heat the oil in a non-stick pan and add the tofu. Cook for about 3-5 minutes on each side until golden brown and crispy. Drain on a paper towel. In the same pan, add the mushrooms and sauté until the mushrooms are tender or about 5 minutes. Set aside.
In a saucepan, add the oil, onion, ginger and garlic. Sauté for about 2-3 minutes. Add the mushroom stock and 1 packet of Piquant Post Vietnamese Pho. Bring to a boil, turn down the heat and simmer for 5 minutes on low, stirring occasionally. Season the broth with salt and pepper to taste. Set aside for a few minutes.
Cook the rice stick noodles according to the manufacturer instructions. Divide into 4 bowls. Ladle the broth over the noodles equally. Top all four bowls with the sautéed mushrooms and tofu.
Garnish the bowls with fresh herbs (Thai basil, mint and cilantro), sliced cherry tomatoes, mung bean sprouts, jalapeño slices, green onion and lime wedges. Add hot sauce to the soup as desired.
Rice stick noodles are a type of long thin noodles found in most grocery stores and asian markets. If you can’t find them, feel free to use pad Thai noodles or rice vermicelli.
Thai basil is one of the herbs listed that is specific to Southeast Asian cuisine. You can substitute with regular basil if you have a hard time finding it! It’s most commonly found in Asian markets.
Mushroom stock is what we used for the soup base in this recipe but you can substitute regular vegetable stock if you can’t find it. You definitely want to use a prepared stock, either homemade or store bought in order to have the most flavorful broth.
Try these Mushroom Hoi Tod (Vietnamese savory pancakes) for a fun brunch surprise.