Vegan Tofu Chicken Noodle Soup for the teenage soul. Anyone else remember that book series? Something about chicken noodle soup makes me so nostaglic, and I felt the same nostalgia when enjoying a bowl of this vegan and gluten-free friendly version. Of course, this version is chicken-free, and actually uses tofu in its place. But not just any tofu. Tofu that has been prepared to give it an incredible texture that reminds me a little bit of that stringy texture of chicken.
There’s no denying how delicious a bowl of soup is, and when it’s chilly outside, it’s extra delicious. So, in honour of the winter that is indeed coming, I thought it would be time to share this recipe. It’s actually an old one from a very old YouTube video, but I realized I had never written it down properly. Today, that changes, and we’re turning it into an actual recipe to live on the blog and forever more!
This vegan tofu chicken noodle soup is made with a handful of simple ingredients like classic celery, carrots and not-chicken (tofu), plus all of the herbs that make chicken soup what it is. For the pasta, you can really use any pasta you’d prefer to, but I added some bowtie pasta, or farfalle, for added fun. Also, protein, because I used a chickpea pasta instead!
This vegan tofu chicken noodle soup is not only vegan, but also gluten-free,oil free, refined sugar free and grain free. It’s whole food plant based, and the base soup is meal-prep friendly as well. Thanks to the tofu and legume based pasta, it’s also high in protein.
You could batch prepare this soup base, and toss in pasta of choice when ready to eat. It’s a wonderful way to use up leftover pasta, or grains of choice like quinoa, rice or whatever else you’ve got!
We’re using spices on spices to give this soup all its flavour, and many of the herbs we’re using are actually really great for your health too. Sage, rosemary and thyme are a trio of power herbs in my opinion, because they make the best flavour combination and they’re also very protective. These herbs are anti inflammatory and great to enjoy in the winter to ward off the cold and flu.
secrets to success
To prepare our tofu in this recipe, we’re going to do what I like to call the squeeze and freeze procedure. Make sure you’re using extra firm tofu, because we will be pressing it to remove the water and liquid, and then freezing it to end up with a divine texture that makes tofu a little less boring. More on that in the recipe notes.
When seasoning and herbing up, it’s always best to rely on taste. As everyone prefers a different intensity of herbs, start with the base recommended herbs and then add more as you see fit. Using ground dry herbs is also an option, but if you have fresh herbs on hand I highly recommend it.
If you’re not a fan of pasta, try quinoa, rice noodles, brown rice, millet, or another favourite grain of choice. I like to use chickpea based pasta, or lentil based pasta for added protein, but it’s completely optional. If you’re not allergic to gluten, go ahead and use your favourite wheat based pasta!
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
The night before you prepare your soup, start by preparing your tofu. Wrap it in a kitchen towel, then press it by laying a heavy object on top and allowing to sit for at least 30 minutes to remove excess liquid. You can use a heavy book, or a tofu press if you have one. Slice into small cubes once pressed and freeze overnight. This will create a nice texture to the tofu. Remove from freezer and allow to thaw for 30 minutes when you’re ready to prepare your broth.
Cook pasta according to package, strain and set aside before you prepare your broth.
In a large pot over medium heat, sauté onions with a touch of oil or veggie broth until translucent and fragrant. Add garlic, herbs, poultry seasoning, garlic powder and onion powder and cook for about a minute. Next add gluten-free soy sauce and thawed tofu cubes, and cook for 1-2 minutes.
Add sliced celery and carrots to the pot, and toss for an additional 1-2 minutes, then add broth to the pot and bring to a boil over high heat. Cover and let simmer for 10-15 minutes, or until carrots are fork tender. The more you let summer, the more flavourful the broth will become. Taste, and add additional seasoning or salt and pepper as desired.
When ready to serve, add cooked pasta, and chopped fresh parsley, cooking on medium heat for about a minute or so. Enjoy!
Keywords: chicken noodle soup, tofu, soup, winter, high protein, pasta, noodles, gluten free, oil free, wfpb, one pot
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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