Tofu 'Chicken' Noodle Soup

5 from 21 votes

Packed with flavor and protein, you won't miss the chicken in this plant-based version of the classic chicken noodle soup.

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch

Cuisine: American

Servings: bowls

Calories: 375kcal

Ingredients

For the Tofu 'Chicken'

16 ounces extra firm tofu patted dry and diced into 1/2-inch cubes
high heat oil spray
2 tablespoons tamari or soy sauce
1 tablespoon nutritional yeast

For the Noodle Soup

1 tablespoon extra virgin olive oil
1 large onion finely chopped (about 2 cups)
3-4 celery ribs finely chopped (about 1 cup)
3-4 carrots peeled and finely chopped (about 1 cup)
3-4 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon dried thyme
6-8 cups chicken flavored vegetable broth such as Better Than Bouillon
8 ounces pasta of choice see notes for GF option
juice of 1 lemon
salt & pepper to taste
fresh parsley for serving (optional)

US Customary - Metric

Instructions

Prepare the Tofu 'Chicken'

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Arrange the diced tofu on the baking sheet and lightly spray with oil. Bake in the oven for 15 minutes, until light brown on the edges. Alternatively, you can coat the tofu with seasonings as listed in next step, then pan fry on the stove in oil.
In a large bowl, combine the tamari and nutritional yeast. Whisk until smooth. Add the baked tofu and toss until evenly coated. Set aside.

Prepare the Noodle Soup

Meanwhile, in a large pot over medium-low heat, warm one tablespoon of olive oil. Add the onion and cook for several minutes, until translucent. Add the celery, carrots and garlic then cook for 5 minutes more.
To the pot, add the oregano, thyme and 6 cups vegetable broth. Bring to a boil then reduce to a simmer. Add pasta and cook until tender. *If you are cooking gluten-free pasta or plan to save the soup for later, I recommend cooking the pasta separately then adding to each bowl as you serve it. Otherwise the pasta will absorb all of the broth and begin to break down.
Lastly, add the baked tofu and lemon juice. Cook until heated through. Add salt & pepper to taste. Depending on how much broth the pasta absorbed you may need additional broth. Serve soup warm garnished with fresh parsley and enjoy!

Notes

Nutrition Facts are for 1/5th of the recipe. They are an estimate and will vary depending on specific brands you choose.

Gluten-free Option: To make the recipe gluten-free, substitute equal amounts gluten-free pasta. Because gluten-free pasta tends to break down easier, I recommend cooking it separately then adding it to each individual bowl when serving. Store leftover pasta separately from the soup.

Recipe minimally adapted and republished with permission from Eat Like You Give a Damn

Nutrition