A delicious, hearty, and super healthy vegan tofu noodle soup! It's made with baked tofu, noodles and tender veggies. A savory soup that will make everyone happy!
Send some love to connoisseurusveg.com where we found this recipe!
A delicious, hearty, and super healthy vegan tofu noodle soup! It's made with baked tofu, noodles and tender veggies. A savory soup that will make everyone happy!
Send some love to connoisseurusveg.com where we found this recipe!
Stir together broth, soy sauce, white wine vinegar, poultry seasoning, olive oil and liquid smoke in a medium bowl. Add tofu cubes and toss a few times to coat. Allow to marinate about 30 minutes, until most of the liquid is absorbed, tossing occasionally.
Preheat oven to 400° and line a baking sheet with parchment. Arrange tofu cubes in an even layer on parchment and bake until lightly browned, about 30 minutes, flipping halfway through. Remove from oven and allow to cool.
While tofu bakes, coat the bottom of a large pot with olive oil and place over medium heat. When oil is hot, add leeks, celery, carrots and garlic. Sauté until vegetables are slightly softened, 5 minutes.
If using wine, add it now and bring to a simmer. Allow to cook, uncovered, until liquid is reduced by half, about 5 minutes.
Add broth, thyme and bay leaf. Stir a few times and bring to a simmer. Allow to simmer for about 20 minutes. Season with salt and pepper to taste.
While soup simmers, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain into a colander and toss with a bit of olive oil.
Divide pasta and tofu into bowls and ladle soup overtop. Sprinkle with parsley.
Notes
Feel free to substitute seitan or your favorite savory marinated tofu. You can skip the marinating and baking steps if you do that.
By VeggieSouls
