The BEST Tofu Noodle Soup

I’ve been sick, so naturally I needed some tofu noodle soup to soothe my throat (and soul). So, of course I needed to share my amazing recipe with you too! Well… here I am and here you go!

tofu noodle soup ingredients

The first thing that you need to do is preheat the oven to 350°F. Cut your tofu into 1/2″ thick slices (about 8 slices per block) and lay on a clean cloth or a couple paper towels. Then, add another cloth (or paper towels) and set something that weighs a few pounds on top to press out the excess water (unless it’s pre-pressed, of course), for at least 15 minutes. Then chop the celery, carrots, and green onions.

seasoned tofu

When the tofu has been pressed, simply cut them into halves long-wise, then in fourths vertically. Put them into a medium mixing bowl with 1 tbsp oil, cornstarch, and Mrs. Dash Chicken Grilling seasoning (don’t worry! It’s vegan!) and mix until all the tofu is well coated. Put some parchment paper on a baking sheet and lay the tofu pieces down, making sure not to over lap any of them. If you don’t have parchment paper, just flip them halfway through. Bake for 25 minutes.

pot of tofu noodle soup

While the tofu is baking, heat 1 tbsp of oil in a medium or large pot over medium heat. Then, add the carrots and celery and sautee for about 8 minutes, or until the carrots have started softening. At this point, add in the water, then mix the Better Than Bullion. Turn the heat up to a medium high heat then add the garlic and onion powder. Bring to a boil. Break your pasta into thirds (not completely necessary, but it makes it more like the traditional) and add it to the pot once it’s boiling. Cook 8-10 minutes, or when the noodles are done. Add in the cooked tofu and chopped green onions. Let cool, grab some crackers, and devour!

Tofu Noodle Soup

Servings: 6
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients :

  • 1 block extra firm tofu
  • 1 tbsp + 1 tbsp olive oil
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 1 tbsp cornstarch
  • 1 tbsp Mrs. Dash Chicken Grilling seasoning
  • 7 cups water
  • 2 tsp Vegetable Better Than Bullion
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup chopped green onion
  • 1/2 lb thin spaghetti noodles


  1. Preheat oven to 350°F and slice tofu into 1/2″ thick slices and press between a cloth or paper towels for at least 15 minutes.
  2. Once the excess water has been pressed from the tofu, cut each slab into about 8 equal squares
  3. Put the cut tofu into a mixing bowl and add in 1 tbsp of oil, the cornstarch, and and Mrs. Dash seasoning and toss until each tofu us well coated
  4. Lay the tofu in a single layer on a baking sheet and parchment paper and bake for 25 minutes.
  5. In a medium/large pot heat 1 tbsp oil over medium heat, then sautee the carrots and celery for 8-10 minutes
  6. Add in the water and Vegetable Better Than Bullion paste, garlic powder, and onion powder and mix until well combined.
  7. Turn up the heat to medium high and bring to a boil. Break up the pasta into thirds. Add the pasta to the pot and allow to cook for 8-10 minutes.
  8. Add in the cooked tofu and chopped onion. Remove from heat, and let cool for at least 10 minutes. Serve with crackers!



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