Vegan Pho with Lemongrass Tofu and Mushrooms

Vegan Pho with Lemongrass Tofu and Mushrooms - Supper With Michelle

Recently, a few of my girlfriends and I met for lunch at this cute little spot in the Atlanta area. It was there, that I enjoyed a huge bowl of my first Vegan Pho, and it was then, that I decided that I wanted to develop a recipe of my own. So, this weekend I invited those very same girlfriends over to my home to enjoy some good conversation and a bowl of my Vegan Pho…so I could get their honest opinion of my new recipe and it was a hit!

Now, if you’ve ever had Pho, then you understand that the “broth” is a key component to this dish. All Pho is not equal, and even if you all sit at the same table, your bowl Pho is not going to taste like my bowl of Pho because the topping are also just as important. I personally like a little more lime and tamari sauce, a little hoisin sauce and a little sriracha sauce in mine…and getting your bowl of Pho just right may take a few sips. *smile*

Vegan Pho with Lemongrass Tofu and Mushrooms - Supper With Michelle

Recipe: Serves 4 – 6

In a large stock pot, place all of your broth ingredients in and bring to a boil. Then allow to simmer covered for at least an hour.

Broth Ingredients:

4 cups of Vegetable Broth
7 cups of Water
1 stick of Lemongrass ( cut into 4 parts – reserve one part for your marinade)
1 Carrot
1 Star Anise
1 small Cinnamon Stick
1/3 cup of Tamari or Shoyu Sauce (or liquid aminos, if you rather not use soy)
1/4 of Cilantro Stems ( yes, the just the stems)

The next three items you will bake at 450 degrees, drizzled with a little sesame oil, for 20 minutes or until you have a nice char on the edges of them. When they are done cooking, put them into your broth.

1 medium Yellow Onion (peeled and quartered)
2 – 3 cloves of Garlic
1 inch Ginger ( cut into two pieces)

Tofu/Marinade Ingredients:

In a small bowl, mix all of these ingredients in together. Then lay your tofu out on a baking pan or container, pour your marinade over them, and cover them tightly. Allow them to marinate for at least an hour, flipping them over after 30 mins. I have a cast iron stove top grill that I used to grill my tofu, for a few minutes on each side or until you have nice grill marks. You can also pan sear them in a skillet, if you choose for a few minutes on each side, with a little sesame oil.

1 package of Extra Firm Tofu (drained and sliced into 6 – 8 slices)
1 tablespoon of Seasoned Rice Vinegar
1 teaspoon Chili Oil (optional)
1 tablespoon of Toasted Sesame Oil
1 tablespoon of Agave Nectar (or honey, if you prefer)
1/4 cup of Tamari or Shoyu Sauce
1 clove of Garlic (minced)
2 inches of Lemongrass (sliced)
1/2 inch of Ginger (minced)

Other ingredients you will need:

10 – 14 oz of Rice Noodles/Sticks (cooked according to package. If your package doesn’t have directions. I soaked my noodles for 15 minutes in room temperature water and then added them into a pot of boiling water for 5 minutes or so(don’t over cook). Drain, strain, run cold water over them and set to the side).
8 oz. of White or Baby Bella Mushrooms (sliced)
1 bunch of Green Onions (about 5 of them sliced)
1/2 cup of Cilantro (roughly chopped)
1 cup of Mungbean Sprouts (rinsed)
1 Jalapeno (sliced/optional if you don’t like it spicy)
1 – 2 Limes (sliced)


The first thing I recommend you do is start your marinade for your tofu, pour it over your tofu and set that to the side. Bake those 3 veggies that I mentioned earlier, then get them into your pot of broth and get that going. Prep your other ingredients, and put them in small little bowls, so they will be ready to go when your broth is ready. About 15 minutes before your broth is ready, start cooking your tofu, and place them onto a plate when they are done. In a separate pot, boil your rice noodles, 5 minutes before everything is done. Strain your broth into another big pot/container and discard all of the other ingredients, leaving you with a pot of rich broth. Then add broth and your mushrooms back into your pot and heat for another 5 minutes or so.

Order for your bowl: rice noodles, sprouts, broth, tofu, green onions, cilantro, lime (squeezed).

Vegan Pho with Lemongrass Tofu and Mushrooms - Supper With Michelle

Lastly, other sauces you might like to top your Pho with:

Hoisin Sauce
Sriracha Sauce
Vegan Fish Sauce
Tamari Sauce
Chili Oil Sauce

Vegan Pho with Lemongrass Tofu and Mushrooms - Supper With Michelle

As you can see, this is recipe involves a lot of different types of ingredients and it’s something you surely will need to plan to make, but it’s totally worth it! Share it with friends! Thanks friends!!

You Might Also Like


  • Reply
    Amisha Gurbani
    December 13, 2015 at 10:01 pm

    I just made this soup for my daughter and myself and she is loving it! I did not have sprouts, and I didn't make the tofu, but its amazing! Thanks Michelle 😀

  • Reply
    December 15, 2015 at 7:01 pm

    Thanks so much Amisha! Soooo glad ya'll enjoyed it. <3 🙂

  • Leave a Reply