Happy Cold & Flu Season Everyone!
I am sure everyone has gotten sick at least once this season or come in contact with somebody who needed some soup. I have been trying to fight off colds for what feels like months now and I really was craving some “chicken” noodle soup, like the one I had when I was little except chickenless. So I got cooking, and I came up with one of my new staple winter recipes. This soup is so warm and comforting, it has all the little textures that traditional chicken noodle soup has and more! Better yet it is vegan & gluten-free! Before my mouth starts watering, let’s get into the recipe.
Marinade for Tofu
- 3 tablespoons of Nutritional Yeast
- 1 teaspoon of dried rosemary
- 1 teaspoon of paprika
- 1/2 teaspoon of dried sage
- 1/8 teaspoon of cayenne
- 1 tablespoon of dried basil
- 1 teaspoon of garlic powder
- 1 teaspoon of fennel seed
- 1-2 cups of vegetable stock to cover your tofu
- 3 cups of chopped carrots
- 3 cups of chopped celery
- 2 large onions
- 4 cloves of garlic
- 64 oz of vegetable stock
- 1 package of gluten-free linguine
- 4 cups of extra firm tofu
- 1/2 teaspoon of dried sage
- 1/2 teaspoon of dried basil
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh oregano
- 2 sprigs of fresh thyme
- salt and pepper to taste
*This post contains affiliate links, which means I receive a small commission if you make a purchase using this link.
- A few hours before you make your soup, we are going to marinate your tofu. Chop your tofu into bitesized squares or rip them for a more meat like texture. Place them in a bowl and cover with veggie stock. Add in all your seasonings listed for the marinade, cover your tofu and place in the fridge for at least 2 hours before preparing your soup.
- When your tofu is almost ready we can start preparing your soup. Finely chop your carrots, celery, onions and garlic and place them in a large pot at medium heat with some olive oil or water, depending on what you like to cook with. Let the veggies cook down for 10-20 minutes stirring occasionally.
- To your veggies, add in your vegetable stock, seasonings and fresh herbs, cover your pot and let the soup cook down for 15 minutes.
- While your soup is cooking you can prepare your tofu. Partially drain your tofu cubes and place them in a skillet with a little olive oil. Add in your Nutritional Yeast and gluten-free flour. Stir your tofu until each piece is coated lightly. You are going to fry your tofu until it is browned, 5-7 minutes or until it has reached your preference. The left over veggie stock will stick with the flour and turn into little crunchy bits that give a great sausage like texture to the soup.
- After the soup has cooked down, take out your fresh herbs and add in your pasta. I like to break the noodles in half so they aren’t as long and boil the soup until the noodles are al dente.
- Pour your tofu cubes into your soup and serve!
Servings: Makes 8 servings
Prep Time (not including the tofu marinating): 30 minutes
Cook Time: 35-40 minutes
Thanks for stopping by and I hope you enjoy this recipe!