Go for a Vegan Chicken Noodle Soup with Tofu the next time you’re craving something comforting and warm! Ready in just 40 minutes and made with pantry-friendly ingredients.
Soup, Vegan, Vegetarian
14 ounces extra-firm tofu or firm tofu, cubes
2 tablespoons soy sauce
1/4 cup olive oil 1 tablespoon used for tofu, the rest for soup
1 onion chopped
4 carrots sliced
2 celery ribs sliced
6 garlic cloves crushed
10 cups water
3 bouillon cubes
2 bay leaves
1/2 black pepper
2 tablespoons dried parsley
1/4 teaspoon cayenne pepper
8 ounces noodles
1 tablespoon lemon juice
Chop tofu into 1-inch cubes. Pour the soy sauce over tofu and gently toss until soy sauce is evenly distributed. Let tofu marinate for 5 minutes.
In a non-stick pan or skillet, heat 1 tablespoon of olive oil. Once the oil is shimmering, add the tofu cubes. Cook and sauté tofu cubes until browned on all sides. Remove from the pan and set aside. To air-fry: toss tofu with 1 tablespoon of olive oil and soy sauce. cook tofu at 400 degrees F for 10 minutes, and shake the basket halfway.
In a dutch oven over medium heat, add the remaining olive oil. Add onion, carrots, and celery. Add a pinch of salt. Cook for 4-5 minutes, until tender. Then, add the crushed garlic and cook for 30 seconds, or until fragrant.
Add water, bouillon cubes, bay leaves, black pepper, dried parsley, and cayenne pepper.
Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes. Then, add the noodles and tofu. Bring to a boil over medium-high heat. Cook without a lid for 10 minutes, or until al dente. Add lemon juice to the soup. Combine well.
Serve and garnish with parsley or your choice of herbs.
I used Not-Chick’n Edward & Sons Bouillon Cubes for my soup base/broth.
Extra-firm tofu was used in this recipe. However, firm tofu may be used – the texture may be a little softer. Feel free to go for tofu-free alternatives like chickpeas or plant-based chicken.
Go for your soup noodle of choice!
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Vitamin A: 5138IU
Vitamin C: 5mg