This vegan “chicken” marsala soup is one for the ages. A soup that definitely deserves a place on your soup list this winter. A simple block of tofu is turned into a crispy chicken replacement by baking it in chunks tossed with cornstarch and spices. The tofu is baked while you make the soup and then the tofu is mixed into the soup. The soup starts with garlic, onions and mushrooms. Then marsala wine and broth are simmered together and the pasta is cooked right in the soup. No need to preboil them!
What You Need For This Tasty Vegan “Chicken” Soup:
- Extra Firm Tofu: This is used as the “chicken” in the soup and dang is it yummy.
- Cornstarch, Garlic Powder, Onion Powder, Turmeric, Olive Oil: The tofu is tossed with these and then baked.
- Vegan Butter, Garlic, Onions, Mushrooms: These start the soup!
- Flour: Flour is tossed with the vegan butter and veggies to make a roux to thicken up the soup a bit.
- Marsala Wine and Vegetable Broth: These are the liquids that make the soup.
- Noodles: I like to use ditalini, but any small pasta will work.
- Lemon Juice and Vegan Parmesan: To finish off the soup and make it extra delicious.
This vegan “chicken” marsala soup is like the absolute best chicken noodle soup you will ever taste. But no chickens were harmed in the making of this soup. The tofu is crunchy and salty, the broth is sweet and tangy. The pasta is the perfect cozy compliment to the rest of the soup. The lemon and vegan Parmesan are the best. There is just nothing bad you can say about this soup. It feeds a crowd and can be made with very little effort.
Why Should You Make This Hearty Meal?
- The tofu is amazing on it’s own.
- The broth for this soup is the yummiest thing ever.
- Carbs, obviously.
- Put all that together and you have yourself one incredible soup.
- It is the best “chicken” noodle soup EVER!
Vegan “Chicken” Marsala Soup
Tofu "chicken", mushrooms, marsala wine and pasta! This is the best soup ever!
Ingredients
Tofu "Chicken"
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 2 Tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Turmeric
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 Tablespoons Olive oil
For The Rest of The Soup
- 4 Tablespoons Vegan butter, divided
- 2 Tablespoons Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 8 Ounces Baby bella mushrooms, chopped
- 2 Tablespoons All purpose flour
- 1 Cup Sweet Marsala wine or Marsala cooking wine
- 8 Cups Vegetable broth
- 8 Ounces Ditalini pasta or other small pasta
- 1-2 teaspoons Lemon juice
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Once you have drained and pressed the tofu, break the block of tofu into about 1 inch chunks and put them in a medium sized mixing bowl. Set aside.
- In a small mixing bowl, whisk together the cornstarch, garlic powder, onion powder, turmeric, salt and pepper.
- Drizzle the tofu with the olive oil and toss to coat. Then sprinkle the cornstarch and spice mix you made over the tofu and then toss to coat.
- Place the tofu on a baking sheet lined with parchment paper. Spread the tofu out evenly.
- Bake for 15 minutes, toss the tofu and bake for 15 to 20 more minutes or until the tofu is golden brown, crispy and firm.
- While the tofu bakes, make the soup. Heat 2 tablespoons of vegan butter and the olive oil in a large soup pot on medium high.
- Add the garlic and onions, saute for 1 to 2 minutes. Add the mushrooms and continue to saute, reducing heat as needed until the mushrooms have released their liquid and are beginning to brown, about 5 to 7 minutes.
- Season with a few pinches of salt and pepper.
- Add the remaining 2 tablespoons of vegan butter to the pot.
- Once the vegan butter has melted, add the flour and then stir to combine, making sure the all the flour get absorbed by the butter.
- Pour in the Marsala wine and whisk to combine making sure there are no lumps of flour left.
- Bring to a simmer and let simmer for 1 to 2 minutes, it will begin to thicken.
- Pour in broth and whisk to combine everything.
- Bring to a simmer, then add the pasta and stir to combine.
- Let the pasta simmer in the soup for 10 to 12 minutes or until the pasta is tender.
- Season with a few pinches of salt and pepper, add the lemon juice and vegan Parmesan. Stir to combine everything.
- Taste and adjust seasonings, adding more lemon juice, salt or pepper if needed.
- Serve immediately with extra vegan Parmesan if desired.
Video
Notes
*If you need information on how to press tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 362kcal | Carbohydrates: 40g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1835mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg
Nice recipe. Thanks for sharing
I made this for our 37th wedding anniversary (it was cold and we wanted to stay in). We LOVE this recipe, and hubby can’t stop talking about it. I will be making it often! Thank you!
This was so good! The Marsala wine was so nice in the flavor profile of this soup. It will become one of our go-to recipes. I didn’t know when exactly to add the tofu in, but I added it to the soup in step 17 while adding the vegan parmesan because I wanted it nicely distributed in the soup. It probably also could have been served on top perfectly.
My partner loves chicken marsala, so I figured I’d give this veggie rendition a try. Did NOT dissapoint, this soup amazing in all ways. Wish I had some greenery for garnish ,but will defineitly be making this again.
I could eat this every week! So delicious and savory
Love this! Chicken Marsala used to be one of my all time favs way back in the day so this really hot the spot. I cooked the pasta separate because I doubled it in order have leftovers and didn’t want the pasta to soak up all the delicious broth. I topped with fresh parsley. Delicious, will definitely be making again!