Enjoy the chewy texture of baked tofu mixed with classic veggies like carrots, celery, corn, and onion to make a comforting vegan alternative to the classic chicken noodle soup. The addition of rosemary, thyme, garlic, and lemon to the vegetable broth make this soup all the more tasty. Finally, the small pieces of pasta added to the recipe ties all the elements together for a comforting meal.
Ingredients
For the baked tofu
- 297 grams extra-firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- Salt to taste
- Pepper to taste
For the soup
- 2 tbsp olive oil or vegan butter
- 1 large white onion finely diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4-5 large cloves garlic minced
- 2 medium carrots diced
- 1 large rib celery diced
- 2 litres vegetable broth
- 1 cup water plus more as needed
- 2 tbsp lemon juice
- 2-3 dried bay leaves
- Few sprigs each of fresh rosemary and thyme (optional)
- 85-142 grams dried small soup pasta
- 1 cup frozen or canned whole kernel corn
- Salt and pepper to taste
To serve
- Few sprigs each of fresh rosemary and thyme, leaves only (optional)
- Small handful of fresh parsley, finely chopped (optional)
- Small handful of fresh parsley, finely chopped (optional)
Instructions
- Start by making the baked tofu. Preheat the oven to 200°C.
- Dice the tofu or break it into small chunks and transfer to a bowl. Add the olive oil and soy sauce, and season with salt and pepper.
- Toss to fully coat the tofu, then bake for 30 minutes on a baking tray lined with parchment paper. Once golden and crispy, remove the tofu from the oven and set aside. (alternatively, use vegan chicken pieces and add to saucepan).
- Meanwhile, in a large saucepan, heat the olive oil over medium heat and sauté the onion for 2 to 3 minutes, until softened.
- If you’re using vegan chicken pieces, add the chicken, along with the herbs, and cook for another 4 to 5 minutes, until the chicken starts to brown slightly.
- Add the garlic, carrots, and celery, and cook for another 5 minutes to soften up the veg before pouring in broth and water, along with the lemon juice, bay leaves, and fresh herbs (if using).
- Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for 10 minutes, then add the pasta and increase the heat to medium.
- Cook for another 10 minutes at a gentle boil, then add the corn and baked tofu “chicken” (if using) and simmer for a few minutes more.
- Remove the bay leaves before serving. Season with salt and pepper. If the pasta has thickened the soup too much, feel free to add a little extra water and adjust the seasoning accordingly.
- Garnish with herbs and a sprinkle of Almond Parm, if you like.
If the pasta you’re using requires more or less cooking time, adjust accordingly.
If you want the soup to remain more broth-like, you can cook the pasta separately—to al dente—drain, and stir into the soup just before serving.