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A serving of vegan chicken noodle soup in a serving bowl with bread.

Vegan Chicken Noodle Soup with Tofu

This Vegan Chicken Noodle Soup is just like the classic soup you grew up eating. It's made with extra-firm baked tofu, homemade vegan chicken broth, and veggies. It's cozy, comforting, and tastes incredible, especially on a chilly day.
5 from 9 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: Liv King


Baked Tofu: 

  • 1 Block Extra-Firm Tofu
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • Pinch of Salt
  • Pinch of Black Pepper
  • ½ tablespoon Olive Oil

Vegan Chicken Noodle Soup:

  • 2 tablespoons Olive Oil
  • 1 Yellow Onion finely diced
  • 2 Ribs of Celery roughly 1 cup
  • 2-3 Medium Carrots roughly 1 ½ cups
  • 3 Garlic Cloves minced
  • 8 cups Vegan Chicken Broth see notes
  • 6 to 8oz Fettuccine Noodles
  • 2 Bay Leaves
  • 1 teaspoon Fresh Thyme or ½ teaspoon dried
  • ½ teaspoon Dried Oregano
  • Salt & Black Pepper to taste
  • 3 tablespoons Fresh Parsley


  • Preheat the oven to 400F. Press the tofu for at least 15 minutes. Cube the tofu and toss in a large bowl with the seasonings. Place evenly on a parchment lined baking tray and drizzle with olive oil. Bake for 20 to 25 minutes or until crispy and golden.
  • In a large soup pot on medium high heat, add the olive oil and diced onion. Cook for 5 minutes.
  • Once the onions are starting to soften and turn translucent, add the diced carrots and celery. Continue to cook for another 4 to 5 minutes.
  • Then, add the minced garlic and cook for another 2 minutes.
  • Pour in the vegan chicken broth, fettuccine noodles, bay leaves, fresh thyme and dried oregano. 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 noodles separately and add to the individual serving.
  • Toss in the baked tofu and fresh parsley. Taste and adjust the salt and black pepper.


Broth: I used 8 tablespoons of Vegan Chicken Broth Seasoning Powder mixed with 8 cups of hot water. Alternatively, you can use store-bought vegan chicken broth or vegetable broth. 
Tips for Leftovers: Cook the noodles separately! I cooked the noodles in the soup but if you're planning on having a lot of leftovers then I recommend cooking and storing the noodles separately so they don't get soggy and soak up the broth.
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