Vegan Broccoli & Tofu Pho

by | Updated: December 4th, 2016

On a typical night, you might find yourself cooking a different dinner for each member of your family. You might make a plant-based dish for your vegan daughter, a conventional, meat-and-potatoes meal for your son and something healthy and gluten-free for yourself. Is it possible to satisfy such diverse diets and appetites with one meal? This pho soup recipe might be your saving grace. Your daughter will love the tofu, broccoli and vegetable broth, and your stomach will certainly be grateful for those gluten-free noodles. And your hard-to-please son? He’ll love the “beef” bouillon cube that pack a ton of rich, savory flavor. Eat up!

Broccoli & tofu pho soup in a glass bowl with red chopsticks

Vegan Broccoli & Tofu Pho

Makes 6 large servings


1 box (8 oz) gluten-free vermicelli
3 cups organic broccoli, steamed or raw
1 cup sprouted super firm tofu, cubed
2 quarts vegetable broth
1 not-beef bouillon cube


Coconut aminos teriyaki sauce
Red pepper flakes
Powdered garlic (can use fresh)
Sesame seeds


  1. In a large pot, bring vegetable broth to a boil. Add in noodles and cook for 2-3 minutes.
  2. Add in bouillon cube and little bit of water to help it break apart.
  3. Add in broccoli and tofu.
  4. Serve into bowls and top with desired amount of toppings.