Veggie Tofu and Noodle Pho

Happy Thursday! ๐Ÿ™‚ This week is flying by….. I have been so busy getting back into the groove of things after such a long holiday. I have been focusing on work as well as working out and cooking a lot. I just tried my first Barre class last night…. I liked it! What is your favourite way to exercise?! This vegan “Pho” noodle bowl is so yummy. I don’t usually eat pho as it is meat and seafood based ย dish but this one is healthy and delicious. It’s also super easy to make!

Is anyone following my 7 day reset diet? If so I would love to hear how your doing?! I feel much better not eating bread and cheese….but I do miss it so! ๐Ÿ˜‰

xx Malika

Vegeterain Pho

Vegan Shiitake and Tofu Pho
  • Stock:
  • 4 cups vegetable stock
  • 3 green pinion stalks, chopped
  • 8 shiitake mushrooms, sliced
  • 2 cloves of crushed garlic
  • 1 tbs maple syrup
  • 1 tbs braggs or soy sauce
  • 1 tsp sesame oil
  • 1 nub of fresh grated ginger
  • 1 tbs rice vinegar
  • 1 cinnamon stick
  • Other:
  • 1 package smoked tofu
  • 1 tsp sesame oil (for frying tofu)
  • ½ package of rice vermicelli noodles
  • 2 stalks of Gai Lan aka Chinese Broccoli
  • toasted sesame seeds for garnish
  • fresh basil for garnish
  1. In a large pot, add all of the stock ingredients and heat to a boil, then turn down to a simmer for 20 minutes.
  2. Meanwhile you can prepare your noodles according to their package instructions.
  3. When the stock is close to done, pan fry your tofu in the sesame oil over medium to high heat for 4-5 minutes.
  4. Wash and chop your Gai Lan and then throw into into the stock for just a minute at the end.
  5. Serve the stock with the noodles and tofu in 2 bowls and garnish with fresh basil and sesame seeds.

Tofu and rice noodle pho