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Vegan Tofu Chicken Noodle Soup Veggiekins

Vegan Tofu Chicken Noodle Soup (gluten-free, oil free)


  • Author: Remy
  • Total Time: 3 hours 45 minutes (only due to tofu freezing)
  • Yield: 5-6 Servings 1x

Description

Vegan Tofu Chicken Noodle Soup, a cozy winter dinner or lunch made with textured tofu, and gluten-free noodles. Vegan, gluten free, high protein, oil free, refined sugar free and grain free.


Ingredients

Scale
  • 1 14 oz package extra firm tofu, roughly 2 cups
  • 1.5 cup dry pasta of choice, I used chickpea pasta
  • 1/2 yellow onion, finely diced
  • 1/2 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp gluten-free soy sauce
  • 1/2 tsp dried thyme, stems removed
  • 12 sprigs dried rosemary, finely chopped
  • 23 leaves dried sage, smacked and finely chopped
  • 1 tsp poultry seasoning, or all purpose seasoning of choice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 cups veggie broth or vegan chicken broth
  • handful bunch fresh parsley
  • salt + pepper to taste

Instructions

  • 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!
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Category: soups, mains
  • Method: freezing, sautéing, boiling

Keywords: chicken noodle soup, tofu, soup, winter, high protein, pasta, noodles, gluten free, oil free, wfpb, one pot