Plant Fueled with Niki Davis, M.D. + VEGAN PHO RECIPE and Q&A | CHEF AJ LIVE!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be healthier and more flavorful.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: pasta

Zucchini noodles are lower in carbs and calories.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

Heat a non-stick pan over medium heat.

Cut tofu into squares or rectangles and add to the heated pan without any seasonings.

Cook tofu in the pan until heated through, about 5-7 minutes, ensuring it doesn't stick.

Prepare rice noodles according to package instructions until al dente.

In a separate pot, heat vegetable broth until simmering.

Add sliced onion, ginger, and garlic to the broth; simmer for 10 minutes to infuse flavors.

Add mushrooms to the broth and continue simmering for another 5 minutes.

Prepare bowls with cooked rice noodles and fresh bean sprouts.

Ladle hot broth over the noodles and sprouts in each bowl.

Garnish with fresh basil, cilantro, and lime wedges.

Serve with sliced chili peppers on the side for added heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens