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Tofu Pho

By Katharina Lindacher

Tofu Pho

Of course, a vegan Pho also needs a delicious, juicy one Insert that is in no way inferior to its animal counterpart. With a few small steps you can conjure up a full-fledged pho alternative from a piece of tofu, flat rice noodles and snow peas that can absolutely keep up with its meaty counterpart in terms of aroma and fullness.


  • 525ml vegan pho broth base
  • 180g flat rice noodles
  • A handful of sugar snap peas
  • sesame oil
  • 200g tofu
  • 1 organic lime
  • 2 tbsp NoFish Sauce
  • A few leaves of fresh coriander
  • spring onions

And so it goes:

  • In order to conjure up a wholesome meal with ingredients from our vegan Pho broth base, it only takes a little time, but not a lot of cooking know-how. To prepare, roughly dice the tofu, then grate a teaspoon of lime peel and squeeze out two teaspoons of juice.
  • Marinate the tofu with lime juice and zest as well as no-fish sauce and cover and chill for about 2 hours. Then bring water to the boil, add salt and blanch the snow peas in it so that they are still firm to the bite.
  • Remove and rinse with cold water and set aside. Cook the flat rice noodles according to the package instructions. Heat oil in a pan and fry tofu until golden.
  • Arrange all the ingredients in a bowl and pour in the hot broth. Garnish with coriander and spring onions if desired and season with No Fish Sauce.