About the Recipe
Warm, comforting, and completely plant-based, this Chickenless Noodle Soup is everything you love about a classic without the chicken. Featuring hearty veggies, baked tofu, and savory broth, it’s a nourishing meal that’s perfect for lunch, dinner, or meal prep. Whether you’re recovering from surgery or just craving a cozy bowl, this dietitian-approved recipe has you covered.
Ingredients
1 block extra firm tofu, drained and pressed
2 tablespoons olive oil
1 medium onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
½ cup shiitake mushrooms, sliced
4 cloves garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
2 tablespoons tamari
1 tablespoon nutritional yeast
1 bay leaf
8 cups vegetable broth
8 oz pasta of choice
Fresh parsley, chopped
Preparation
Preheat oven to 350°F (175°C). Press tofu for 15 minutes to remove excess liquid using a clean towel and a heavy object on top.
Tear tofu into small pieces and place on a baking sheet lined with parchment paper. Bake for 20 minutes, flip, then bake another 20 minutes or until firm and slightly crisp. Remove and set aside.
In a large pot over medium heat, add olive oil. Sauté onion, celery, and carrots for 5–7 minutes, until onions are translucent.
Add garlic, mushrooms, thyme, oregano, pepper, and bay leaf. Cook for 2 minutes.
Pour in vegetable broth and bring to a boil. Reduce to a simmer and add nutritional yeast, tamari, baked tofu, and pasta.
Cook, stirring occasionally, until pasta is tender. Adjust seasoning with salt and pepper as needed.
Serve warm, topped with fresh parsley.
