Tofu Noodle Soup

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I am always excited to see so many new vegan products hitting the shelves. There is a vegan version for everything. Soup is no exception. My husband was feeling a little under the weather, so I found myself frequenting Whole Foods to buy Amy's No Chicken Noodle Soup. Vegan options aren't the only things that have increased. Grocery prices have increased and continue to increase as well.

I quickly realized that I could save so much more money if I figured out how to make soup myself. My mom used to make soup when I was growing up, so I used the same veggies that she used in hers: onions, carrots, and celery.

This recipe quickly brought back the nostalgia of my childhood, and with a few modifications it was cruelty free as well. My meat substitute was organic extra firm tofu. I love the versatility of tofu, and I enjoy using it in different types of recipes. From tofu pizza to vegan stir fry, with tofu there are many recipe possibilities.

Tofu is low in calories and a great source of calcium and iron. It also contains isoflavones that may help protect against heart disease, some cancers, and osteoporosis. Tofu is also inexpensive. I usually purchase organic extra firm tofu from Whole Foods and Sprouts Farmer's Market for under $1.80 per 16 oz. package.

I prefer pressing the moisture out of the tofu with paper towels and then baking it in the oven on parchment paper. This method is so easy to do.

When I saute my veggies I use a couple of tablespoons of water. You may also use a tablespoon of your favorite oil instead. Using water to saute vegetable yields a similar outcome as with oil. You just need to add a little water at a time and stir to keep the vegetables from sticking to the pan.

When it comes to pasta, feel free to use your favorite type for your soup. I decided to use fusilli. It's similar to rotini, the pasta that I use in some of my favorite vegan pasta recipes.

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Easy Vegan Tofu Noodle Soup

Healthy, hearty, and nutritious comfort food made with only eight ingredients.
 
Author: The Sensible Vegan
Recipe Type: Main course, Appetizer
Cuisine: Vegan
Serving: 16
 
​Ingredients:
2 16 oz. packages of fusilli pasta
1 cup diced carrots
1 cup diced white onion
1 cup diced celery
1 16 oz. package organic extra firm tofu
4 squares of Not Chick'n Bouillon cubes
2 tbsps garlic powder
1 tbsp cracked black pepper
 
Directions:

1.  Prepare pasta and set aside.
2. Dice carrots, onions, and celery and set aside.
3. Prepare tofu and set aside. (I press out the moisture and bake for 20 min. at 425.)
   
4. While tofu is baking, saute your veggies 6-8 minutes until tender.
   
5. Dissolve bouillon cubes in pot of water according to instructions.
6. Add noodles and chopped veggies to your pot of broth and stir on medium heat.
7. Add tofu to the soup and stir in garlic powder and black pepper.
   
8. Reduce soup to low heat.
   
9. Add Himalayan pink salt to taste (optional)
   

Store leftover soup in the refrigerator up to five days.

Nutrition Info: Serving size: 1.5 cups   Calories: 245   Fat: 2.4g    Saturated Fat: 0.3g    Protein: 10g  Sugar: 2.7g    Fiber: 2.3g   Sodium: 407mg   Carb: 44.6g

DID YOU MAKE THIS RECIPE? Please share online and tag #thesensiblevegan. 

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