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Plant Prowess is a blog where I document the delicious vegan food that I eat and make, both in my hometown of Durham, NC (Bull City!) and wherever else I roam

Vegan Tofu Noodle Soup

Vegan Tofu Noodle Soup

I clearly can't get enough of soups in winter! Quick, easy, and comforting, soups have my heart. Not to mention, this freezing weather has left me battling a cold for the last two weeks. This soup is a surefire pick me up. It's a new favorite to make and reminds me of the chicken noodle soups of my childhood. A traditional chicken noodle soup typically uses carrots and celery, but I'm a grown up now and I can decide what goes in my soup! I chose to use broccoli and mushrooms, but use whatever vegetables you have on hand that fit your fancy. 

Tofu Noodle Soup

Perfect for when you're feeling under the weather, this tofu noodle soup will warm you right up.

Makes: 6 Cups

Name of image (title of post is fine)

Prep time:

Cook time:

  • 1 tablespoon vegetable oil
  • 6 cups of vegetable broth
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 cup broccoli, cut into bite sized florets
  • 1 cup sliced button mushrooms
  • 1 teaspoon thyme
  • 1 teaspoon gochujang or cayenne pepper
  • 2 teaspoons salt
  • 4 ounces spaghetti, broken
  • Tofu

  • 1 tablespoon vegetable oil
  • 1 block extra-firm tofu, drained and cubed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  1. In a large pot over medium high heat, add your vegetable oil. Once warm, add your diced onion and sauté until translucent and fragrant, about 5 minutes. Then add your minced garlic and sauté for another minute.
  2. Add the thyme, mushrooms, and broccoli and sauté for another 2 minutes. Then add in your vegetable broth, gochujang or cayenne pepper, and salt. Bring to a boil, then reduce heat, add your spaghetti, and simmer until the noodles are done, about 8 to 10 minutes.
  3. While your soup is cooking, make your tofu. Add your cubed tofu to a mixing bowl and toss with thyme, garlic powder, salt, and black pepper. Add a tablespoon of oil to a non-stick pan over medium high heat. Once the oil is hot, add your tofu to the pan. The secret to crispy tofu is to not touch or flip the tofu until the side that is down is nice and crispy, otherwise it'll stick to the pan. Wait until you see a golden crust beginning to creep up the sides (5 - 6 minutes), then flip them and fry on the other side for another 5 minutes.
  4. Ladle your soup into bowls and top with tofu just before serving. Enjoy!
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