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Vegan Chicken Noodle Soup Recipe With Tofu

White bowl with vegan chicken noodle soup. Steam coming off the soup, you can see beans, tofu and green herbs

Looking for a cozy and satisfying meal? This vegan chicken noodle soup is perfect. It is a classic chicken noodle soup with a twist. Made with flavorful broth and tofu and can use gluten-free noodles, it's a great alternative to traditional chicken soup.

The vegan soup is low-fat for anyone who is watching their intake. The tofu adds an egg-like texture and is packed with protein, making this soup both hearty and nutritious.

A Comforting Bowl of Chicken Noodle Soup with Tofu

To make this delicious vegan chicken noodle soup, start by preparing the broth with vegan chicken stock. Add in diced onions, garlic, and fresh herbs for extra flavour. The tofu can be baked or added directly to the soup.

If you prefer a gluten-free option, use rice or gluten-free noodles instead of traditional pasta. Bring everything to a gentle boil and let it simmer until the noodles are tender.

How to Make this Recipe Gluten-Free 

This tofu noodle soup is a fantastic option for those who need to avoid gluten. By using gluten-free noodles, gluten-free pasta, rice or brown rice instead of pasta, you can enjoy a warm and comforting bowl of soup without any worries.

The tofu absorbs the flavours of the broth, making each bite delicious and satisfying. It's easy to make, nutritious, and perfect for anyone looking for a delicious and gluten-free option.

Vegan Chicken Broth

The key to a flavorful vegan chicken noodle soup is the broth. Using a good quality vegan chicken broth will make a big difference. You can make your own or use a store-bought version. The broth, combined with fresh herbs and tofu, creates a delicious and comforting soup that everyone will love.

If you don't have silken tofu on hand, you can use other variations. If you use extra firm tofu, you don't need to use a tofu press. Enjoy this vegan chicken noodle soup recipe as a comforting meal on a chilly day.   Leftover soup will keep for several days in the fridge. 


Vegan Chicken Noodle Soup Recipe With Tofu 


8 cups of water 

2 tsp of heaped 'chicken' stock powder (more to taste)  

1 brown onion

1 green onion (spring onion) 

2 cloves of fresh garlic

2 sprigs of fresh Italian parsley 

3 sprigs fresh thyme 

1 cup of 'chicken' textured vegetable protein (TVP)

1 can of white beans (cannellini or butter beans) 

1/2 bag of angel hair pasta (noodles) 

150 grams of silken tofu 


1 tbsp nutritional yeast 

1 carrot peel and diced 


Steel pot with freshly cut ingredients such as garlic, onion and herbs

  1. Pour the 6 cups of water into a large pot and place on medium heat on the stovetop.

  2. Add the stock to the pot and stir to make the vegan chicken broth. 

  3. Dice the brown onion and garlic. Slice the green onion and parsley. Add all the sprigs of thyme to the pot of water. Stir all ingredients. You may choose to throw in the whole sprigs of thyme or remove the leaves from the stalk. Either way is fine; just remove the whole sprigs before serving. 

  4. Open, wash and drain the can of white beans. Then, add it to the pot and stir. 

  5. Bring to a boil before adding the pasta. The pasta is fine and will not need much time to soften. Stir often to avoid the pasta clumping together. 

  6. Once the pasta is soft (5 -10 minutes), reduce the heat to low for the tofu. 

  7. Open the tofu package and drain the excess water. Thinly cut half the tofu. You can do this without removing it from its package. Scoop the tofu into the soup and stir through. 


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