Creamy Vegan ‘Chicken’ Noodle Soup

For the Tofu ‘Chicken’

• 1 tablespoon low-sodium soy sauce
• 2 teaspoons nutritional yeast
• ½ teaspoon vegan chicken bouillon powder or paste
• ½ teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon neutral oil, (such as vegetable or canola)
• 1 (16 oz) block extra-firm tofu, (pressed and torn or diced into small chunks or small cubes)

For the Soup

• 2 tablespoons vegan butter
• 1 tablespoon olive oil
• 1 medium yellow onion, (diced)
• 2 medium carrots, (peeled and diced)
• 2 stalks celery, (diced (reserve ¼ cup chopped celery leaves for later))
• 6 cloves fresh minced garlic
• 2 tablespoons fresh minced parsley, (plus more for garnish)
• 3 tablespoons all-purpose flour
• Zest of 1 medium lemon, (about 1 tablespoon, plus its juice, divided)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon poultry seasoning
• ½ teaspoon turmeric, (optional, for golden color)
• 6 cups vegetable broth
• 8 ounces uncooked pasta noodles
• 2 cups vegan heavy cream
• ½ cup vegan parmesan cheese, (grated, plus more for garnish)

1. 1

   To make the tofu ‘chicken’, add the soy sauce, nutritional yeast, bouillon, poultry seasoning, garlic powder, and onion powder in large bowl, whisking to combine.

2. 2

   Add the diced tofu to the bowl, tossing to coat.

3. 3

   Heat the neutral oil in a pot or Dutch oven over medium-high heat.

4. 4

   Once the oil is hot, add the tofu and cook, stirring occasionally, until lightly crisped around the edges, 10 to 15 minutes. Remove and set aside.

5. 5

   To the same pot, add the butter and olive oil over medium heat. Once the butter has melted, add the onion, carrots and celery. Cook, stirring often, until the onion is translucent, 3 to 4 minutes.

6. 6

   Add the garlic and minced parsley. Continue to cook for 1 to 2 minutes.

7. 7

   Sprinkle in the flour, stirring to combine.

8. 8

   Add the lemon zest (not the juice yet), dried thyme, dried rosemary, poultry seasoning, and turmeric.

9. 9

   Whisk in the broth and bring to a simmer.

10. 10

    Stir in the reserved tofu ‘chicken’ and celery leaves, reduce the heat to low, cover and simmer for 15 to 20 minutes.

11. 11

    While the soup is simmering, prepare the noodles according to package directions. Drain and set aside.

12. 12

    Next, remove the lid from the simmering soup, pour in the cream and the parmesan, stirring to combine. Continue to simmer until the soup is thick and creamy, another 5 to 10 minutes.

13. 13

    Stir in the fresh lemon juice. Taste and adjust seasonings, if necessary.

14. 14

    To serve, add a small handful of the cooked noodles to a bowl and ladle the soup over it.

15. 15

    Garnish with fresh minced parsley and more parmesan (if desired), and enjoy!