A plant-based recipe for ‘chicken’ noodle soup made with cubed organic tofu. Not only does it taste amazing but it’s comforting and just as satisfying as the classic version!
For the Soup
NOTES:
Ingredients:
For the Tofu Chicken- 1 teaspoon olive oil
- 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon nutritional yeast flakes
For the Soup
- 1 teaspoon olive oil
- 1 and 1/2 cups finely chopped carrots
- 1 and 1/2 cups finely chopped celery
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt & freshly ground black pepper
- 6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
- 8 ounces whole grain angel hair pasta, broken into bite size pieces
- 1 tablespoon lemon juice
Instructions:
- Prepare the Tofu: warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.
- Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion and garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley and a few grinds of black pepper.
- Next add the broth and then bring to a boil. add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!
NOTES:
- *To press the tofu, place it between two dish towels on the counter and stack a few heavy books on top. Allow it to sit for 30 minutes to an hour to help draw the liquid out. I also recommend using organic tofu when possible.
- Original recipe titled "No Bird Noodle Soup". Reprinted with permission from Eat Like You Give a Damn by Michelle Schwegmann and Josh Hooten.
