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photo tofu-noodle-soup-vegan-chicken Recipe | Say Mmm


Easy recipe for vegan "chicken" noodle soup made with tofu. Classic flavors of carrot, onion, and celery, with chewy baked tofu. Easy gluten-free option included!
4 Servings - 1 hr 5 min -
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Servings:4  | Calories:674 | Total Fat:19g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 4g
20 %
Total Carb 104g
35 %
Fiber 11g
44 %
Sugars 11g
Cholesterol 5mg
2 %
Sodium 3277mg
137 %
Protein 26g
52 %
44% Broth
30% Brown rice
13% Others combined
11% Tofu
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 14 oz. block extra-firm tofu drained and pressed
1 and 1/2 tbsp olive oil
1 tsp coconut oil
1 cup diced onion
1 cup diced celery
1 cup sliced carrot (peeled if desired)
4 cloves garlic
1/4 tsp red pepper flakes
1/4 tsp dried thyme
1/4 tsp ground black pepper
1/8 tsp ground white pepper (or additional black pepper)
8 cups vegan chicken-style broth (or use any vegetable broth or stock)
2 tbsp low-sodium soy sauce
1 tbsp nutritional yeast
8 oz. brown rice elbows (scant 2 cups) (or pasta of choice, broken into bite-sized pieces if applicable)
salt to taste (I used 1/2 tsp; add it gradually)

Directions : View recipe directions on
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