Vegan Tofu Chik’n Noodle Soup




Yield 6 servings


Tofu Chik’n Marinade:


  1. Preheat oven to 425 F.
  2. Prep tofu by draining and pressing it for 10-20 minutes.
  3. Toss tofu in chik’n marinade and line a baking sheet with parchment paper.
  4. Bake in a single layer for 25-30 minutes.
  5. In a large pot over medium heat cook onion until just tender, 5 minutes. Add garlic, carrots and celery and cook for another 5 minutes. Adding water as needed to avoid sticking.
  6. Pour in water, bouillon and poultry seasoning. Bring to a boil, then add noodles and reduce the heat to low. Simmer for 10-15 minutes uncovered or until noodles are al dente.
  7. Turn off the heat and add in the kale and baked tofu. Alternatively you can add tofu on top to keep the texture firmer.
  8. Stir in miso, salt & pepper to taste at the end before serving.

Courses Dinner, Entree

Recipe by The Plant Philosophy at