Now that fall (or autumn, if you prefer) is upon us and the days are getting cooler, we now look to enjoy warmer foods. Nothing warms you up like a hot bowl of soup like mom used to make!
With subtle smoky notes, this version of the classic chicken noodle soup replaces chicken with tofu and is completed with carrots, celery, onion and noodles in a savory vegetable broth.
Hearty Chickenless Noodle Soup
1/2 (14-ounce) package extra firm tofu, frozen then thawed
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons poultry seasoning (yes, it’s vegan!)
6 ounces long pasta of your choice, broken into 2-inch pieces
1 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
1 large clove garlic, minced
4 cups vegetable broth
3 cups water
1/2 teaspoon smoked paprika (optional)
salt and pepper to taste
Begin with the tofu by pressing it. Either wrap in a dry towel and place on a stable surface, covering with a couple of heavy plates, or, use a tofu press. Allow tofu to be pressed for 30 minutes.
Meanwhile, place olive oil, soy sauce and poultry seasoning in a small bowl, whisking to combine. Roughly chop pressed tofu and add to mixture, carefully stirring to coat. Set aside and allow tofu to absorb flavors.
Preheat oven to 350° F. Place tofu mixture in a single layer on baking sheet and cook for 20-25 minutes, or until golden brown. Remove from oven and set aside.
Next, start the soup by heating oil in a large pot over medium heat. Once hot, add carrots, celery and onion, cooking and stirring often for 3-5 minutes, or until crisp-tender. Add garlic, stirring often, and continue to cook an additional minute.
Add remaining soup ingredients (with the exception of noodles) and bring to a boil over high heat. Add noodles and boil according to manufacturer’s directions. Remove soup from heat and stir in tofu. Allow to cool slightly before consuming.