This cozy vegan chicken noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth. Tastes just like the stuff mom used to make, without the meat!
If you're serving all of the soup right away, add the pasta and the tofu, then ladle into bowls. Othewise, divide the pasta and tofu into bowls and ladle soup overtop. Sprinkle with parsley. Store the leftover soup separatedly from the pasta and marinated tofu to avoid it getting soggy/losing flavor.
Feel free to substitute seitan or your favorite savory marinated tofu. You can skip the marinating and baking steps if you do that.