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Classic Tofu ‘Chicken’ Noodle Soup

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Hey friends!! It’s been a minute, but I’m back with a vegan & gluten-free version of the ultimate comfort food: chicken noodle soup! I realize my last post was also a soup recipe, and I’m probably breaking some unwritten blogging rule. But am I going to let that get in between me and my love of soup? Absolutely not!

I haven’t had chicken noodle soup in almost three and a half years now, since I stopped eating meat. But after catching a cold last week, all I found myself craving was a warm bowl of this classic soup. I created a vegan version to satisfy that craving using tofu in place of the chicken, and I couldn’t be happier with the result!


It starts with making the tofu “chicken”. Small cubes of extra firm tofu get tossed with gluten-free tamari, thyme and oregano, and then popped in the oven to bake. The result is a more flavourful tofu with some extra chew thanks to the baking.

When the tofu is halfway through baking, it’s time to get started on the soup!

I’ve kept the ingredients simple to mimic a traditional chicken noodle soup. Carrots, celery, onion, noodles, and baked tofu add substance to the soup, while low sodium vegetable broth, thyme, parsley, oregano, garlic, tamari, nutritional yeast, salt and pepper bring the flavour.

The result? A delicious soup that tastes just like the real deal. It’s hearty, savoury, and super comforting. Oh, and guess what? It tastes even better leftover the next day. Try this plant-based alternative the next time you’re craving a warming bowl of chicken noodle soup, but aren’t feeling the whole ~chicken~ thing. It won’t disappoint!

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CLASSIC TOFU ‘CHICKEN’ NOODLE SOUP

A vegan & gluten-free version of the ultimate comfort food: chicken noodle soup! It’s hearty, savoury, super comforting, and tastes just like the real deal. Try this plant-based alternative the next time you’re craving a warming bowl of chicken noodle soup, but aren’t feeling the whole ~chicken~ thing!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Servings 6 servings
Calories 243 kcal

Ingredients

Tofu “Chicken”

  • 1
    block
    extra firm tofu
  • 1
    Tbsp
    gluten-free low sodium tamari or soy sauce
  • 1/4
    tsp
    dried thyme
  • 1/4
    tsp
    dried oregano

Soup

  • 2
    Tbsp
    extra virgin olive oil
  • 1 1/2
    cups
    carrots, peeled and chopped
  • 1
    cup
    celery, chopped
  • 1
    medium
    white onion, diced
  • 2
    cloves
    garlic, minced
  • 4
    cups
    low sodium vegetable broth
  • 4
    cups
    water
  • 1/4
    tsp
    dried thyme
  • 1/4
    tsp
    ground black pepper
  • 1/2
    tsp
    salt
    (omit if using full sodium vegetable broth)
  • 1
    Tbsp
    nutritional yeast
  • 2-3
    cups
    brown rice rotini pasta, dry
    (or any other pasta of choice)
  • 1/4
    cup
    fresh parsley, finely chopped
  • chili flakes
    (optional)

Method

Tofu “Chicken”

  1. Preheat oven to 350F and line a baking sheet with parchment paper.  Use a clean cloth or paper towel to press out any excess moisture from the block of tofu. Then, cut the tofu into small cubes.

  2. Add the tofu pieces to a bowl with tamari / soy sauce, thyme and oregano, and toss until tofu is evenly coated. Spread onto the lined baking sheet in one layer and bake for 15 minutes. Remove from oven, toss, and bake for another 15 minutes. (While the tofu is in the oven for the first 15 minutes, I recommend prepping the vegetables and measuring spices. After placing the tofu back in the oven halfway through baking, it’s time to get started on the soup!)

Soup

  1. To a large pot, add olive oil, carrots, celery and onion, and sauté over medium heat for approximately 8 minutes, or until soft but not brown. Add the minced garlic for the last minute of cooking. Stir frequently, and reduce heat if at any point the mixture starts to brown.

  2. Add vegetable broth, water, thyme, pepper and salt to the pot, and bring to a boil. Cover, lower heat to low, and simmer for 5 minutes.

  3. Uncover and add nutritional yeast, rotini pasta, and baked tofu. Bring back to a gentle boil and cook uncovered for 10 minutes, or until pasta is tender.

  4. Remove from heat and stir in the finely chopped fresh parsley. Adjust salt and pepper, and add chilli flakes, if desired.

Notes

  • Nutritional information is approximate, and was calculated using 3 cups of brown rice pasta.
  • Keeps really well in a covered container in the fridge for up to 5 days. If the pasta has soaked up too much liquid, add more water before reheating leftovers. Enjoy!


Did you enjoy this recipe? Leave a comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!

Disclaimer: I am a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon and affiliated sites. I only link to products that I love and use, and that I think you will too. Happy shopping!

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