Vegan Chicken Noodle Soup with Tofu
This vegan chicken noodle soup with tofu is a cozy, comforting plant-based soup made with noodles, vegetables, and savory vegan chicken broth.
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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, 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
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.
Vegan Chicken 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.
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