Tofu ‘Chickin’ Noodle Soup

Tofu ‘Chickin’ Ingredients

• 1 teaspoon olive oil

• 8 ounces extra-firm tofu, frozen, thawed, pressed and cut into ½-inch cubes (freezing isn’t necessary but gives it a more “meaty” texture)

• 1 tablespoon reduced-sodium tamari

• 1 tablespoon nutritional yeast flakes

Soup Ingredients

• 1 teaspoon olive oil

• 1-1/2 cups finely chopped carrots

• 1-1/2 cups finely chopped celery

• 1 cup finely chopped onion

• 2 cloves garlic, pressed

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• salt & pepper, to taste

• 8 cups vegan chicken broth (I use Imagine No Chicken low sodium)

• 4 to 6 ounces Mexican Fideo (Vermicelli) or any tiny thin noodles like angel hair broken into pieces

• 1 tablespoon lemon juice

Tofu Directions

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. Cook on each side for about 5 minutes until crispy and brown. Transfer to a bowl and pour the tamari over the browned tofu. Stir until it’s evenly coated then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.

Soup Directions

Warm the oil in a large pot on low heat. Add the carrots, celery, onion and garlic and sprinkle with salt. “Sweat” your vegetables. This is achieved by cooking on low heat without coloring or browning the vegetables. You will see the moisture (sweat) start to release from the vegetables. Add the bay leaf, thyme, parsley and a few grinds of black pepper and give it a stir. Add the broth and bring to a boil. Decrease heat to bring to a simmer and add the pasta. Cook for about 6 minutes or until the pasta 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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4