Vegan pho with spicy tofu

Vegan pho with spicy tofu is a delicious, filling and naturally gluten-free dish. The broth is full of umami thanks to a couple of very simple tricks.

BROTH (approx. 6 cups / 1.5 l):
1 small Chinese cabbage (approx. 500 g / 1 lb)
4 celery stalks (120 g), washed and cut into large chunks
3 medium carrots (250 g), washed and cut into large chunks
1 Fuji apple, peeled and diced
1 large onion, cut into quarters
5 cm / 2″ piece of ginger
a bunch of fresh coriander (stalks for the broth, leaves for serving)
1 star anise
2 tsp coriander seeds
3 cloves
2 x 2.5 cm / 1″ pieces of Ceylon cinnamon
1 large dried shiitake mushroom
4 tbsp nutritional yeast
2½ tsp sea salt, more to taste
1-2 tbsp lime juice

GARNISHES AND SEASONINGS:
200 g / 7 oz flat rice noodles or zoodles
200 g / 7 oz firm or extra firm tofu, pressed
200 g / 7 oz flat green beans
peanut oil (or other high smoke point oil), for frying
fresh coriander
fresh mint
1 red chilli, sliced
1 spring onion, sliced
3-4 tbsp tamari / soy sauce or vegan fish sauce
chilli condiment like sambal oelek, to taste (optional)

View the full recipe at Lazy Cat Kitchen →