Bok Choy and Cauliflower Pho with Roasted Tofu

Pho is one of my favorite dishes to eat all winter long. This vegetarian soup is hearty and healthy.

A couple tablespoons olive oil
2 carrots, diced
2 celery stalks, diced
1 medium onion, skins left on, diced
1 leek, cut in half lengthwise, rinsed well, then chopped
3-4 cloves garlic, smashed
1 small bunch parsley
Small handful dried shiitake mushrooms
6-8 peppercorns
3 bay leaves
1 tablespoon apple cider vinegar
8 cups water
14 oz. extra firm tofu, water pressed out
Zest from 1 lime
1 tablespoon lime juice
2 teaspoons chili flakes
3/4 teaspoon coarse salt
1 tablespoon honey
1 1/2 tablespoons coconut oil
2 garlic cloves, thinly sliced
1, 1-inch piece ginger, minced
1 small head bok choy, about 1 pound, chopped into bite size pieces
1 small head cauliflower, about 1 pound, cut into bite size pieces
8 oz. white button mushrooms, sliced
Salt and/or tamari for seasoning
8 oz. vermicelli rice noodles
Optional garnishes: lime wedges, radish, jalapeno, cilantro, scallions, toasted sesame oil

View the full recipe at With Vinegar and Honey →