Vegan "Chicken" Noodle Soup

Warm, comforting + nourishing

Ingredients

For the tofu:

• 14-16 oz extra firm tofu cut into 3/4” cubes (I use Butlers Soy Curls for this recipe - see notes below)

• 1 Tbs tamari or soy sauce

• 1 Tbs nutritional yeast

• 1 tsp each of rosemary, celery seeds, thyme

• 1 Tbs olive oil

  For the soup:

• 1 large or 2 small onions, diced

• 1 1/2 cups of chopped carrots

• 1 cup of chopped celery

• 4-6 cloves of garlic, minced

• 1 tsp Italian seasoning

• 6 cups vegetable broth

• 2 Tbs nutritional yeast

• 8 oz pasta (any wholewheat will do - I use wholewheat orzo)

• Salt + pepper to taste

• Lemon juice - optional

• 1/2 cup chopped parsley for garnish

Instructions

Tofu:

• Preheat the oven to 425º

• Transfer tofu cubes to a bowl and toss with tamari.

• Add nutritional yeast, seasonings and olive oil and toss to coat the tofu

• Bake for 20 minutes, tossing halfway through

• To air fry:

• Place cubes in the air fryer and fry until crispy, tossing every 5 minutes

  Soup:

• Heat a drizzle of olive oil in a large saucepan over medium heat. Add onions and cook for 3 minutes. Add the carrots and celery and cook for aabout 4 minutes.

• Add the garlic, seasonings and cook for 1 minute stirring constantly.

• Pour in the vegetable broth and bring to a simmer.

• Add the nutritional yeast and pasta and cook for 8-10 minutes until the pasta is al dente.

• Season with salt and pepper and lemon juice

• Add the tofu and garnish with parsley

Notes

• Serves 8

• Butlers Soy Curls work perfectly with this soup as they have a “meaty” texture. Soak them in 2 cups of veg broth - add the same seasonings as above for the tofu and bake or air fry them until crispy