Vegan Chicken Noodle Soup with Tofu
This Vegan Chicken Noodle Soup is just like the classic soup you grew up loving! Made with baked tofu, vegan chicken broth, and herbs— it's the perfect comfort meal to make when you're feeling under the weather or simply in need of some coziness.
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Servings: 6
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, onions, 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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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