vietnameseveganvia groq
Vegan Pho with Shrimp-Free Tofu
A plant-based adaptation of the classic Vietnamese noodle soup, made with crispy tofu and a rich, smoky broth.
⏱30 min🍽4 servings📊easy
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Ingredients
- ●1 block tofuextra-firm, drained and cubed
- ●1 package rice noodleswide, flat noodles
- ●4 cups veggie brothhomemade or store-bought
- ●2 tsp smoked paprikaor to taste
- ●1/4 cup crispy shallotsstore-bought or homemade
- ●2 tbsp briny soy sauceor to taste
- ●2 tbsp lime juicefreshly squeezed
- ●1/4 cup fresh cilantrochopped
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Instructions
- 1
Bring the veggie broth to a simmer in a large pot.
- 2
Add the smoked paprika and stir to combine.
- 3
Cook the rice noodles according to package instructions.
- 4
In a separate pan, heat a small amount of oil over medium heat.
- 5
Add the cubed tofu and cook until crispy, about 3-4 minutes per side.
- 6
Add the crispy shallots and stir to combine.
- 7
Add the briny soy sauce and lime juice to the pot with the tofu.
- 8
Stir to combine and serve over cooked noodles.
- 9
Garnish with chopped cilantro and serve immediately.