This tofu noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth, for a scrumptious, healthy and comforting vegan take on classic chicken noodle soup.
I went a bit off track last week and shared something sweet in the middle of the week, so now I’m going to continue with the trend and share something savory over the weekend Boy, things are getting crazy around these parts! Also, it’s a chilly, overcast Sunday where I’m at, and as I might have mentioned before, it was a heck of a week. What better way to unwind and restore than with a cozy bowl of vegan chicken noodle soup?
This one has honestly been a long time coming. It was before I even started blogging that my husband (who I really have to thank for much of the motivation and inspiration behind these recipes) asked if I could create a vegan chicken noodle soup. A few years later I’m happy to say that the answer is a resounding yes.
I almost used seitan in place of chicken here. It would certainly make things easier and seitan more closely resembles chicken. In the end I decided against it because (1) you guys generally seem to prefer tofu, and (2) concocting a savory tofu for this soup sounded like lots of fun. And fun it was. Delicious too. I dug the seasonings big time, and I’m pretty darn sure this formula will make a repeat performance in at least a few other recipes this winter.
If you are into the seitan thing, feel free to substitute it for the tofu. No need to bother with the marinating and baking though. Just chop it up and brown it a bit, or go super lazy and skip the browning.
- ½ cup vegetable broth
- 1 tbsp. soy sauce
- 2 tsp. white wine vinegar
- 1½ tsp. poultry seasoning
- 1 tsp. olive oil
- ½ tsp. liquid smoke
- 1 lb. firm or extra firm tofu, drained, pressed at least 20 minutes, and diced into ¼ to ½ inch cubes
- 2 tbsp. olive oil
- 2 leeks, white parts only, finely chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine (optional, but really nice)
- 1 tsp. dried thyme
- 1 bay leaf
- 8 cups vegetable broth
- 6 oz. rotini pasta
- salt and pepper to taste
- fresh parsley
- Stir together broth, soy sauce, white wine vinegar, poultry seasoning, olive oil and liquid smoke in a medium bowl. Add tofu cubes and toss a few times to coat. Allow to marinate about 30 minutes, until most of the liquid is absorbed, tossing occasionally.
- Preheat oven to 400° and line a baking sheet with parchment. Arrange tofu cubes in an even layer on parchment and bake until lightly browned, about 30 minutes, flipping halfway through. Remove from oven and allow to cool.
- While tofu bakes, coat the bottom of a large pot with olive oil and place over medium heat. When oil is hot, add leeks, celery, carrots and garlic. Sauté until vegetables are slightly softened, 5 minutes.
- If using wine, add it now and bring to a simmer. Allow to cook, uncovered, until liquid is reduced by half, about 5 minutes.
- Add broth, thyme and bay leaf. Stir a few times and bring to a simmer. Allow to simmer for about 20 minutes. Season with salt and pepper to taste.
- While soup simmers, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander and toss with a bit of olive oil.
- Divide pasta and tofu into bowls and ladle soup overtop. Sprinkle with parsley.