Making Thyme for Health · by Sarah Rotavera★ 5.0 (21)
Tofu 'Chicken' Noodle Soup
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 36%
CARBS 48G58% OF CAL
5G FIBER8G SUGAR35G OTHER
FAT 9G23% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based chicken noodle soup with marinated tofu, vegetables, and herbs. Packed with flavor and protein, this vegan version rivals the classic.
mainamericansouptofu🍪 sheet pan🍲 stockpot🔥 ovendairy freevegan
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 16 ounces extra firm tofu (patted dry and diced into 1/2-inch cubes)
- high heat oil spray
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1 large onion (finely chopped (about 2 cups))
- 3-4 celery ribs (finely chopped (about 1 cup))
- 3-4 carrots (peeled and finely chopped (about 1 cup))
- 3-4 garlic cloves (minced )
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6-8 cups chicken flavored vegetable broth (such as Better Than Bouillon)
- 8 ounces pasta of choice (see notes for GF option)
- juice of 1 lemon
- salt & pepper (to taste)
- fresh parsley (for serving (optional))
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 36%
CARBS 48G58% OF CAL
5G FIBER8G SUGAR35G OTHER
FAT 9G23% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1540mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 319mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.