Through Rich Roll, I learned about another vegan restaurant in the area. Vinh Loi Tofu is an all vegan Vietnamese restaurant in Reseda that makes their own certified NON-GMO tofu daily in-house. The owner, Kevin Tran, is also a vegan triathlete who just ran his first 100-mile run. We visited the place yesterday evening for dinner and saw Kevin in the flesh. The 43-year-old is fit, and I give him kudos for running a restaurant 7 days a week up to 90 hours, while being a husband and father, and still finds time to train as a triathlete.
Beating the dinner rush, we arrived to the small restaurant, ordering the Tofu Roll to share and had our own bowls of Vegan Pho.
The fresh tofu in the rolls proved to be quite fresh and delicious — the best fresh tofu we’ve ever had.
The Vegan Pho will surely please even non-vegans, as most of Kevin’s customers are non-vegans to begin with. We had ordered the noodle soup without the mock chicken and shrimp, only with tofu and mushrooms. We dropped the ball and forgot to ask for fresh tofu because we don’t like to eat grilled food, but it was still tasty. The only thing we disliked about the pho was that it was too oily for us, but it was apparent that no one else thought so at the restaurant; Nick and I are just fussy eaters. Also, the bowl of pho was on the small side for $9. I remember in Seattle, a large bowl of pho was usually around $7 at most. Nevertheless, it was nice dining adventure, and a pleasure to have pho again. It has been a while since we’ve had a good bowl of Vietnamese pho.