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Kids Friendly “Chicken” Tofu noodle soup

July 31, 2020



  • 1 tsp olive oil
  • 8 oz extra-firm tofu, cut into 1/2-inch cubes
  • 1 tbs soy sauce
  • 1 tbs nutritional yeast flakes

For the Soup

  • 1 tsp olive oil
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups celery chopped
  • 1 cup onion chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme or 1/4 teaspoon dried thyme
  • salt & freshly ground black pepper
  • 6 cups vegan broth
  • 8 oz uncooked pasta ribbon
  • 1 tbs lemon juice


Step 1:

  • Cut Tofu into bite-sized pieces. 
  • Heat a tiny bit of sesame oil in a nonstick pan. 
  • Add the tofu and stir fry until it turns golden brown. 
  • Add soy sauce, nutritional yeast flakes, and simmer until the sauce starts to evaporate/absorb into the tofu and becomes brown in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden-brown tofu with some little yummy browned bits from the sauce.

Step 2:

  • Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion, and garlic. 
  • Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. 
  • Add the bay leaf, thyme and a few grinds of black pepper.

 Step 3:

  • Next, add the broth and then bring it to a boil. 
  • Add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. 
  • Stir in the 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 then serve warm and enjoy!


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