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Vegan Chicken Soup with Baked Smoked Tofu and Orzo Recipe

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4.1 from 48 reviews

This hearty and comforting vegan chicken soup features marinated and baked smoked tofu cubes combined with a flavorful vegetable broth infused with garlic, ginger, rosemary, turmeric, and a roast chicken spice mix for an authentic savory taste. Enhanced with orzo pasta and nutrient-rich ingredients like nutritional yeast and cabbage, this plant-based soup delivers satisfying textures and layers of flavor, perfect for a cozy meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Tofu and Marinade

  • 450 g (15.8 oz) pressed smoked tofu
  • 3 tbsp (45 ml) all purpose soy sauce
  • 30-60 ml (2-4 tbsp) olive oil

Vegetables and Aromatics

  • 1 medium onion, finely diced
  • 4 garlic cloves, finely diced
  • Approx. 40 g (1.4 oz) fresh ginger, finely diced
  • 1 lemon, 4 rind strips shaved off + a squeeze of juice (optional)
  • 2 twigs rosemary
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • Quarter of a Savoy cabbage (or other cabbage), sliced

Seasonings and Broth

  • 3 tsp roast chicken spice mix
  • 3 tbsp nutritional yeast
  • 1 mushroom stock cube
  • ½ tsp ground turmeric
  • Salt and pepper to taste

Other

  • 200 g (7 oz) orzo pasta

Instructions

  1. Preheat Oven and Prepare Baking Tray: Set your oven to 200°C (390°F) and line a baking tray with baking paper to prevent sticking.
  2. Marinate Tofu: Cut the pressed smoked tofu into 1 cm (0.4 inch) cubes. Place the cubes into a bowl and stir in all-purpose soy sauce, mixing well. Allow the tofu to marinate for at least 20 minutes, stirring occasionally to coat evenly.
  3. Bake Tofu: Transfer the marinated tofu cubes onto the prepared baking tray. Bake them for 30 minutes in the oven, flipping the pieces halfway through after 15 minutes to ensure even cooking and a nicely firm texture.
  4. Sauté Onion: While tofu bakes, heat olive oil in a large, heavy-bottomed pot over low to medium heat. Add finely diced onions and sauté until they become almost translucent, stirring occasionally. Season lightly with salt and pepper.
  5. Prepare Broth Base: Dissolve the mushroom stock cube in a jug containing 240 ml (1 cup) boiling water, stirring well. Add ground turmeric and nutritional yeast to the stock and mix thoroughly to create a flavorful broth base.
  6. Add Aromatics and Spices: Into the pot with onions, add diced garlic, ginger, rosemary sprigs, roast chicken spice mix, and the 4 strips of lemon rind. Continue sautéing the mixture for about 5 more minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  7. Add Vegetables and Simmer: Add the sliced celery and carrots to the pot and sauté for an additional 10 minutes. Then pour in the prepared broth along with 1.25 liters (5 cups) of water, stirring well.
  8. Simmer Soup with Cabbage: Let the soup simmer gently for 30 minutes to develop depth of flavor. In the last 5 minutes of simmering, add the sliced cabbage, cooking until just tender.
  9. Cook Orzo Separately: While the soup simmers, cook the orzo pasta separately according to package instructions. Cooking it separately helps control seasoning and texture, especially useful for leftovers.
  10. Finish and Serve: Remove the rosemary sprigs and lemon rind strips from the soup. Adjust seasoning with salt and pepper if needed. Serve by dividing cooked orzo pasta into bowls, ladle the hot soup over it, and top each bowl with the crispy baked tofu cubes. Enjoy your nourishing vegan chicken soup!

Notes

  • Using smoked tofu adds a depth of savory flavor that mimics the smoky taste of chicken.
  • Marinating tofu enhances its taste and ensures it absorbs the savory soy notes.
  • Baking tofu separately gives it a firm texture that contrasts nicely with the soup.
  • Cooking orzo separately keeps it from becoming mushy in the soup and allows you to control seasoning better.
  • If you prefer, squeeze some fresh lemon juice into the soup before serving for a bright, fresh note.
  • You can substitute mushroom stock cube with vegetable stock if preferred.
  • Adjust spice levels according to taste, especially the roast chicken spice mix which usually contains herbs and spices reminiscent of poultry seasoning.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: Vegan, Plant-based
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-chicken-soup-with-baked-smoked-tofu-and-orzo-recipe/