This Vegan Chicken Noodle Soup with Tofu is a cozy, comforting plant-based version of the classic. Instead of chicken, baked tofu adds a hearty texture while carrots, celery, noodles, and herbs create the familiar flavor you expect from traditional chicken noodle soup.
It's easy to make, packed with vegetables, and perfect for cold days or when you're craving a warm bowl of comfort food.
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Ingredients
This recipe uses simple ingredients that create the classic flavor of chicken noodle soup.
Extra-Firm Tofu: Baked tofu adds a chewy texture that holds up well in the soup.
Aromatics: Onion, garlic, celery, and carrots create the flavorful base of the soup.
Vegan Chicken Broth: For the best flavor, I like using my homemade vegan chicken broth seasoning (1 tablespoon seasoning per 1 cup hot water), or Better Than Bouillon No-Chicken Base.
Herbs & Seasonings: Thyme, oregano, bay leaves, salt, black pepper, and fresh parsley add classic chicken noodle soup flavor.
Noodles: Traditional chicken noodle soup uses egg noodles, which aren't vegan. Campanelle or rotini work well instead.
See recipe card for quantities.
How to Make This Recipe
This vegan chicken noodle soup comes together in a few simple steps.
Step 1: Preheat the oven to 400°F. Press the tofu for about 15 minutes to remove excess moisture. Dice into small cubes and toss with olive oil and seasonings.
Step 2: Spread the tofu on a parchment-lined baking sheet in a single layer. Bake for 20-25 minutes, until crispy and golden.
Step 3: Heat olive oil in a large soup pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
Step 4: Add the celery, carrots, and garlic and continue to cook for an additional 5 minutes.
Step 5: Pour in the vegan chicken broth and add the pasta, bay leaves, thyme, oregano, and black pepper.
Step 6: Bring to a boil and then cover and reduce to a simmer for about 10-15 minutes or until the noodles are cooked.
Step 7: Toss in the crispy baked tofu and fresh parsley. Divide into serving bowls and enjoy!
Note: If substituting table salt for kosher salt, start with about half the amount and adjust to taste. The amount needed will also depend on the saltiness of the broth you use.
Serving Ideas
Serve with bread: Fresh baguette, toasted sourdough, garlic bread, air fryer croutons or even a vegan grilled cheese are great options.
Serve with a salad: A simple green salad with vegan Italian dressing pairs well or maybe try this creamy cashew Caesar salad.
Substitutions & Variations
This recipe is easy to customize with different proteins and pasta.
Tofu: If you prefer not to use tofu, try seitan, soy curls, store-bought vegan chicken, or simply omit.
Pasta: Any dried pasta works well.
Make it gluten-free: Use your favorite gluten-free pasta. Brown rice pasta holds up especially well in soup.
Make it soy-free: Replace the tofu with chickpeas or another soy-free protein.
Tips & Tricks
Press the tofu: Press the tofu for about 15 minutes before baking. Removing excess moisture helps it become crisp and chewy in the oven.
Cook noodles separately for leftovers: If you expect leftovers, cook and store the noodles separately so they don't absorb too much broth and become soggy.
Loosen leftover soup: If the noodles were cooked in the soup and the leftovers seem thick, add an extra splash of vegan chicken broth when reheating.
Storage
Refrigerate: Allow the soup to cool, then store in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm over medium-low heat on the stovetop, stirring occasionally, until heated through. Avoid boiling to prevent the noodles from overcooking.
Frequently Asked Questions
It's possible, but baking the tofu first gives it a firmer texture and prevents it from becoming too soft in the broth.
Noodles continue absorbing broth as the soup sits. For best results, cook and store the noodles separately if you plan to have leftovers.
Yes, but it's best to freeze the soup without the pasta. Add freshly cooked noodles when reheating for the best texture.
More Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Chicken Noodle Soup with Tofu
Ingredients
Baked Tofu:
- 1 Block Extra-Firm Tofu pressed
- ½ tablespoon Olive Oil or avocado oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Vegan Chicken Noodle Soup:
- 2 tablespoons Olive Oil
- 1 large Yellow Onion diced
- 2 ribs Celery diced
- 3 large Carrots coined
- 3 Garlic Cloves minced
- 8 cups Vegan Chicken Broth see notes
- 8 ounces Pasta I used Campanelle
- 2 Bay Leaves
- ½ teaspoon dried Thyme
- ½ teaspoon dried Oregano
- ¼ teaspoon Black Pepper
- 1-2 teaspoons Kosher Salt see note
- 3-4 tablespoons Fresh Parsley more for garnish
Instructions
- Preheat the oven to 400F.
- Press the tofu for at least 15 minutes to remove excess water.
- Dice the tofu into small pieces and toss in a large bowl with the olive oil, garlic powder, onion powder, salt, and pepper.
- Evenly spread the tofu on a parchment lined baking tray, making sure they don't overlap. Bake for 20-25 minutes or until crispy and golden.
- Add the olive oil to a large soup pot and heat over medium-high heat. Add the onion and sauté for 5 minutes, until softened and the onions are translucent.
- Add the celery, carrots, and garlic and continue to cook for an additional 5 minutes.
- Pour in the vegan chicken broth, dry pasta noodles, bay leaves, dried thyme, dried oregano, and black pepper. Bring to a boil and then cover and reduce to a simmer for about 10-15 minutes or until the noodles are cooked. Alternatively, cook the pasta separately and add to the individual serving to prevent the noodles from soaking up the broth.
- The amount of salt added will depend on the saltiness of the no-chicken broth you use and the type of salt used- see note below. After simmering, taste and adjust until it's seasoned to your preference. You'll probably need somewhere between 1-2 teaspoons if using Kosher salt.
- Toss in the crispy baked tofu and fresh parsley. Divide into serving bowls and enjoy!
Notes
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Tracy says
I made a double batch of this soup and let me say it was fabulous! The tofu in the soup the was it was prepared 😋. My whole family loved it. Thank you for all the yummy recipes!!
Liv says
Hi Tracy,
Thank you so much for making this recipe. It's a favorite in my fam as well! So happy it was loved.
Liv
Roshaun says
This soup deserves a happy dance!!!
It's that Good!
Liv says
That's awesome to hear! So glad you enjoyed the soup!
Pamela J Ranallo says
I plan to make this Friday (the day after Thanksgiving). I assume #6 should read "Add the celery, CARROTS, and garlic..." I can't wait to try this!
Liv says
Whoops!! Good catch!! Thank you so much. Hope you enjoy 🙂
Rachael M. says
I was shocked at how easy this was! Great tip about leaving noodles out of not serving right away. Will definitely be a fall/winter staple from now on.
Liv says
This recipe is definitely good to keep handy during the winter! Thank you for your kind review 🙂
Katheleen says
This was the best chicken noodle soup I have tasted!!. And the funny part is I went with what was in my cupboard which was not much. I had no carrots no celery. I had only dehydrated onion. Almost none of the spices, so I used dried Italian seasoning. The baked tofu which I have never even heard of tasted exactly like chicken. It was superb. I did have garlic powder, onion powder, turmeric and paprika though. I threw the noodles in without cooking them like suggested. I left my soup to stand for 2 hours before eating and the noodles did absorb 3/4 of the broth, but that only made it taste better. In addition this was a lot of fun to make my way with no measuring. This will become a staple in my household. Excellent recipe.
Liv says
I'm so glad you were able to make this recipe with what you had in your pantry already! Thank you for leaving this very kind and helpful review 🙂