Crockpot Tofu Noodle Soup
Anyone looking for a cozy meatless meal idea? It is Meatless Monday! Well I have just that for you this week. I found a traditional chicken noodle soup recipe and thought to simply substitute the tofu for chicken and of course add more veggies. The past few weeks have been quite busy at work and I'm really loving all the opportunities I have to work with people. Being so busy soups have been an easy meal to prepare and they have been my jam with the colder temps. It's like I don't even know who I am anymore haha. I have been using the crockpot like a boss! This turned out better than expected and I really enjoyed eating it with crackers and crusty sourdough this past week. Of course if you aren't a fan of tofu, turkey or chicken can be substituted, I would use 1.5 lbs pulled for either. As far as veggies go, carrots would have been great in this dish but I forgot to pick some up and didn't have any. Otherwise, it's a simple straight forward recipe that you can add everything quick to a crockpot and when you return from work, you have a simply delicious cozy meal ready in minutes.
1 block extra firm tofu- drained & pressed
1 large onion, chopped
2 handfuls of spinach
3-4 white mushrooms, thinly sliced
2 stalks celery, sliced
2 tsp dried thyme
2 tsp rosemary
3 gloves garlic
1 bay leaf
salt & pepper to taste
10 cups low sodium chicken broth
8 oz egg noodles
How to:
Drain tofu, cut into diced pieces. Place in oven at 350 for 20-25 mins till crisp on all sides turning once half way through.
While tofu is baking, place all other ingredients in a crockpot except noodles.
Cover and turn on low (cook for 6-8 hours).
Remove tofu and allow to cool. Once cooled some, place in crockpot.
After 6-8 hours, skim spices and bay leaf from broth and remove.
Add egg noodles and allow to cook for 20-30 mins, till al dente.
Pour into a nice big bowl and serve with some crusty bread, saltines, or my fav- oyster crackers!
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