Tofu ‘Chicken’ Noodle Soup

A plant-based recipe for ‘chicken’ noodle soup made with cubed organic tofu. Not only does it taste amazing but it’s comforting and just as satisfying as the classic version!

Tofu 'Chicken' Noodle Soup- a plant-based soup that's just as comforting and delicious as the classic! (vegan)

I really wish I would have got around to posting this recipe last week because I have a feeling those of you that were hit with the brutal snow storm over the weekend could have used it. Hopefully you guys are all safe and warm!

Our winters in Northern California are very mild so I can’t complain, but I’d be lying if I said I wasn’t dreaming of a tropical vacation right about now. Sigh…Hawaii is so close yet so far.

If there’s one thing that can get me through this time of year it’s a warm bowl of soup, and this one is definitely a hit! As soon as Brandon took a bite, he said he couldn’t believe how much it tasted like the real thing and I have to agree, the flavor is SPOT ON.

Tofu 'Chicken' Noodle Soup- a plant-based soup that's just as comforting and delicious as the classic! (vegan)

Keep in mind that neither of us have had real chicken in over 10 years, but even still, I’m confident that it’s good enough to hold it’s own with omnivores alike.

I can’t take credit for it though as the recipe comes from a new cookbook that I recently discovered titled, Eat Like You Give a Damn by Michelle Schwegmann and Josh Hooten.

Tofu 'Chicken' Noodle Soup- a plant-based soup that's just as comforting and delicious as the classic!

Josh and Michelle are the founders of Herbivore, a Portland-based clothing line that promotes a cruelty-free lifestyle. After spending many years working to bring light to animal welfare, their passion led them to create a cookbook that shows how easy it can be to transition to a vegan diet.

I was really excited when the publisher reached out to me to see if I wanted to review a copy because, as an avid animal lover and foodie, it sounded like it was right up my alley. There are over 100 mouth-watering recipes ranging from healthy eats to decadent treats and classic comfort foods that have been recreated for a plant-based diet, like this Tofu ‘Chicken’ Noodle Soup.

The chicken is replaced with small cubes of protein-packed tofu that have been pan fried with a little tamari and nutritional yeast. After that it’s added to a base made from celery, onion, carrot and vegan chicken broth. Side note: I’m a HUGE fan of Better Than Bouillon’s No Chicken Base. All you have to do is add it to water to create your own broth and it has the best flavor.


Tofu 'Chicken' Noodle Soup- a plant-based soup that's just as comforting and delicious as the classic!

Once that’s done, it’s finished off with a touch of tangy lemon juice and then it’s ready to eat. I’m telling you, it’s SO good! I hope you get a chance to give it a try!



Tofu ‘Chicken’ Noodle Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 bowls

Serving Size: 1 bowl


For the Tofu ‘Chicken’

1 teaspoon olive oil

8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*

1 tablespoon reduced-sodium tamari

1 tablespoon nutritional yeast flakes

For the Soup

1 teaspoon olive oil

1 and 1/2 cups finely chopped carrots

1 and 1/2 cups finely chopped celery

1 cup finely chopped onion

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried parsley

salt & freshly ground black pepper

6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)

8 ounces whole grain angel hair pasta, broken into bite size pieces

1 tablespoon lemon juice


  1. Prepare the Tofu: warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.
  2. Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion and garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley and a few grinds of black pepper.
  3. Next add the broth and then bring to a boil. add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!


*To press the tofu, place it between two dish towels on the counter and stack a few heavy books on top. Allow it to sit for 30 minutes to an hour to help draw the liquid out. I also recommend using organic tofu when possible.

Original recipe titled "No Bird Noodle Soup". Reprinted with permission from Eat Like You Give a Damn by Michelle Schwegmann and Josh Hooten.
Tofu Chicken Noodle Soup Nutrition