Vegan Chicken Noodle Soup


Step 1. Toss the tofu cubes with tamari. Add the nutritional yeast, poultry seasoning, and oil (if using) and toss to coat evenly.

Step 2. Either bake the tofu for about 20 minutes, or until crispy. Or air fry for about 10 minutes, or until crispy.

Step 3. Continue cooking the tofu chicken as needed until the desired crispiness. Set aside.

Step 4. Aromatics: Cook the onion until translucent. Add the carrot and celery. Cook until the vegetables are just softened. Add the garlic, poultry seasoning, thyme, and Italian seasoning.

Step 5. Simmer: Pour in the vegetable broth and bring it to a simmer. Mix in the nutritional yeast and noodles. Simmer covered for about 8 minutes, or until the noodles are al dente.

Step 6. Season: Add lemon juice, salt, and freshly ground black pepper to taste. Mix in the tofu. Garnish Vegan Chicken Noodle Soup with fresh parsley for serving.

Storage: Refrigerate in an airtight container for up to 4 days with noodles, and up to 5 days without..

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