Best Firm Tofu Substitutes in Vegan Pho
This recipe calls for 200 g firm tofu, thinly sliced. If you're out of firm tofu or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Protein, texture and absorbing flavour
When you need a soy-free option, can't find tofu, or want a different textural experience.
5 Substitutes for Firm Tofu in Vegan Pho
1. Tempeh
Ratio: 1:1
Nuttier, firmer and more textured. Marinate and cook the same way - the flavour is deeper and more complex.
2. Chickpeas or white beans
Ratio: Equal weight
Completely different texture but similar protein content. Works in curries and stews where tofu cubes would otherwise feature.
3. Seitan
Ratio: 1:1
Much chewier and more 'meaty' - great if you want more substance. Avoid if gluten-free.
4. King oyster mushrooms
Ratio: 1:1
Slice thickly and sear hard - they develop a satisfyingly chewy, savoury texture with a natural umami depth.
5. Cauliflower (large florets)
Ratio: 1:1
Roasted or baked, cauliflower absorbs spices beautifully and provides a hearty, satisfying texture.
View the Full Recipe
See the complete Vegan Pho recipe for British kitchens with gram measurements and °C temperatures.
Other Recipes Using Firm Tofu
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