Vegan Tofu Noodle Soup

Tofu Noodle Soup…

It’s winter time which also means that it’s also flu season/ soup season. I’ve been fortunate enough that I haven’t yet gotten the flu, although I did have a tiny cold at the first of the year. Which is exactly why I decided to make tofu noodle soup, as I like to call it.

Nothing against the traditional chicken noodle soup, but, I just liked the idea of being able to veganize this recipe just because I’m trying to eat less meat anyway. But it still has all of the flavor and the texture of what everyone is used to.

This recipe is pretty simple, and to be honest you could even leave out the tofu if you just want noodle soup. Which is still pretty good. I like the extra bite the tofu gives it, but it’s all up to you. Its still got all the carrots, celery, onion, and pasta in it to give you all the goods. The thyme and the Italian Seasoning also do an awesome job of bringing flavor to this dish.

Enjoy!

Check out my other soup recipe here: https://tiffyouwereme.com/recipe/simple-carrot-soup/

Print Recipe

Vegan Tofu Noodle Soup

A vegetarian version of your favorite hearty soup for those cold winter days.

Course

Main Dish

Keyword

soup, vegan

Prep Time

10 minutes

Cook Time

30 minutes

Servings

bowls

Ingredients

• 1/2 block Tofu
• 1 1/2 teaspoon soy sauce
• 1 tablespoon cornstarch enough to coat
• 1 teaspoon olive oil
• 1 cup carrots diced
• 1 cup Celery diced
• 2 cloves garlic minced
• 1/2 yellow onion diced
• 1 teaspoon dried thyme
• 1 tablespoon Italian Seasoning
• salt and pepper to taste
• 11/2 cup dried pasta of your choice
• 8-10 cups vegetable broth

Course Main Dish Keyword soup, vegan Prep Time 10 minutes Cook Time 30 minutes Servings bowls Ingredients 1/2 block Tofu 1 1/2 teaspoon soy sauce 1 tablespoon cornstarch enough to coat 1 teaspoon olive oil 1 cup carrots diced 1 cup Celery diced 2 cloves garlic minced 1/2 yellow onion diced 1 teaspoon dried thyme 1 tablespoon Italian Seasoning salt and pepper to taste 11/2 cup dried pasta of your choice 8-10 cups vegetable broth

Instructions

1. Preheat the oven to 400 degrees Fahrenheit
2. First prepare the tofu. Cut half block and press for at least 20 minutes to release some of the water for crispy tofu.
3. Cut into tiny blocks
4. In a bowl toss the tofu with the olive oil and then add in the soy sauce and cornstarch.
5. Once coated place tofu on a greased baking pan or a pan lined with parchment paper.
6. Bake for 20-30 minutes, checking on tofu and pulling out when it is crispy.
7. While tofu is baking prepare the rest of the ingredients.
8. In a large pot over medium heat a a few tablespoons of vegetable broth and add in the carrots, celery, onions, and garlic. Saute until softened.
9. Add in the thyme and Italian Seasoning stirring for about a minute and then add in the vegetable broth. Bring to a boil.
10. Once boiling add in pasta and cook according to directions on the box.
11. Once pasta is finished turn off the heat and add salt and pepper for taste. Add in the baked tofu.
12. Serve with crackers, bread, or whatever you prefer.