Description
This Vegan "Chicken" Noodle Soup is made with crispy tofu baked in poultry seasoning for a flavorful, meatless take on a classic. It's comforting, perfect for sick days and tastes just like the childhood favorite you know and love!
Ingredients
Scale
- 3 tbsp vegan butter
- 1 medium yellow onion, diced
- 1 tbsp finely minced fresh garlic (2-3 cloves)
- 1 ½ cup diced carrots (3-4 large carrots)
- 1 cup diced celery (2-3 stalks)
- 6 cups vegetable broth
- 1 vegetable bouillon cube
- 1 tbsp of freshly squeezed lemon juice
- 2 tsp poultry seasoning
- ¾-1 tsp kosher salt*
- ½ tsp pepper
- ½ cup fresh parsley
- 12 oz fusilli pasta (or other pasta of choice)
Crispy Tofu:
- 14 oz extra firm tofu
- 1 tbsp neutral oil (vegetable, avocado, etc.)
- 1 tbsp arrowroot starch
- 2 tsp poultry seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 375˚F.
- Slice tofu in half lengthwise, then wrap in a clean towel (or paper towel) and set something heavy on top (like a few cookbooks or a cast iron pan) for 25-30 minutes to remove excess moisture.
- Meanwhile, whisk together arrowroot, poultry seasoning, salt, pepper, onion and garlic powder. When tofu is finished pressing, cut into cubes. Toss in 1 tbsp of oil, then toss in seasoning blend until well coated. Transfer to baking sheet and bake for 25 minutes, turning halfway through, until crispy.
- Heat a large pot over medium heat. Add butter and onion. Sauté, stirring a few times, for 5-6 minutes. Add minced garlic and cook an additional 2-3 minutes. Add carrots and celery and cook for 5-6 minutes, until they start to soften.
- Add vegetable broth, bouillon cube, lemon juice, poultry seasoning, ¾ tsp kosher salt, and pepper and stir well. Bring to a boil. Add pasta**, stir, then reduce heat and simmer for 15 minutes.
- After 15 minutes, add parsley and cook for additional 5 minutes, or until noodles are fully cooked. Serve topped with tofu.
Notes
*If you use low-sodium vegetable broth, you may need to add an extra 1/2-1 tsp of salt.
**If you're making this for meal prep (and not eating right away), we suggest cooking the pasta separately and then adding right before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 6.5 g
- Sodium: 1198 mg
- Fat: 9.8 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 55.8 g
- Fiber: 4.6 g
- Protein: 15.3 g
- Cholesterol: 0.1 mg
