Vegan Chicken Noodle Soup with Tofu
This one-pot vegan chicken noodle soup combines easy-to-make, nostalgic flavour and plant-based goodness. Made with seasoned tofu that tastes like chicken, it can be ready in 30 minutes. You won't even miss the meat!
Servings: 4 servings
Ingredients
Tofu Chick'n
- 2 tbsp olive oil
- 350g extra firm tofu
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1 tsp dried Italian seasoning
- 1 tsp poultry seasoning
Soup
- 1 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 cup celery, diced
- 1 cup carrots, peeled/diced
- 8 cups vegetable broth
- 2 tsp dried Italian seasoning
- 1 ½ cups dry elbow pasta
- 1 tsp poultry seasoning
- salt to taste (1/4 tsp)
- fresh parsley (garnish)
Instructions
Tofu Chick'n
- Pat tofu dry, then cube. In a large non-stick pan over medium-high heat, cook tofu with olive oil, nutritional yeast, soy sauce, poultry seasoning, Italian seasoning, salt, and pepper until golden brown, about 5-6 minutes. Set aside.
Soup
- Heat a large pot (5-6qt) over medium-high heat. Add the olive oil, then sauté garlic, celery, and carrots until they're slightly golden, about 5 minutes.
- Add vegetable broth, Italian seasoning, poultry seasoning, and pasta. Cover and bring to a boil over high heat. Simmer uncovered for 10-15 minutes, stirring often. The soup is done when the pasta is cooked and the veggies are tender. Adjust the salt if necessary, starting with 1/4 tsp.
- Stir in tofu or garnish each bowl with tofu and fresh chopped parsley before serving.
Video
Notes
- Slice carrots and celery evenly to ensure even cooking alongside the pasta.
- Season with salt and pepper to taste, adjusting if needed, especially since broth brands vary in salt levels.
- Try using fresh herbs such as thyme, sage, or rosemary instead of dried Italian seasoning. Add about 6 whole sprigs of fresh herbs to the pot and remove it once the soup is done cooking.