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!
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
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Cholesterol 5mg
2 %
Sodium 3277mg
137 %
Protein 26g
52 %
Calories:
44% Broth
30% Brown rice
13% Others combined
11% Tofu
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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 yupitsvegan.com
