It’s that time again where I share what I ate for lunch! This week I’ve really been hooked on leftovers. Not in the sense that I’m like in love with them, but I’ve been bulk cooking so someone has to eat the extras haha
My husband won’t eat anything I make. Aside from pasta or any junk food I consume. I’ve actually got him hooked on those Trader Joes onion rings, less nasty version to the actual Funyuns. But anyways, he won’t touch anything I make. So I try to make more simple dishes that he’s more willing to try. Like steamed rice and stir-fry veggies, pasta with sauce or this pho. Traditionally it’s not made this way. My “recipe” is actually laughable in comparison, but hey – I love it just the same! And no animal bones were needed to create it.
So this is a super quick, I have nothing fun to add version. I’ll share a better one soon though.
“Beef” & Broccoli Pho
(Yields 6+ large servings)
2 quarts Vegetable Broth
1 box (8 ounces) Gluten-Free Vermicelli
3 cups Organic Broccoli, steamed or raw
1 cup Sprouted Super Firm Tofu, cubed
1 “Beef” Bouillon Cube
Garlic, grated (can sub. for powdered)
Red Pepper Flakes, to taste
Sesame Seeds, to top
Coconut Aminos Teriyaki Sauce, to top
Bring broth to a boil.
Pour in your noodles and turn off the heat. Let them cook uncovered for 2-3 minutes.
Add in your seasoning cube, mixed with a little water to break it down.
Mix in your broccoli and tofu, stir till combined.
Portion out your desired broth to noodle ratio and top with red pepper flakes, sesame seeds and any sauce you’d like.
You can be more authentic and add in cilantro, basil, mung bean sprouts and ginger.