Tofu ‘Chicken’ Noodle Soup

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 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

View the full recipe at Making Thyme for Health →