Tofu, Mushroom and Zucchini Noodle Soup

Comfort food that’s so easy to make! We threw together pan-fried cubes and baby bella crimini with lightly refreshing noodles (or zoodles) and a variety of fresh vegetables for this filling, hydrating, nutritious soup. Needs only 5 minutes from start to finish!

Tofu, Mushroom and Zucchini Noodle Soup
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  • 2 cups low sodium
  • 3oz brown baby bella crimini mushrooms
  • Spiralized zucchini noodles from 1 medium size zucchini (pre-prepped using a thick spiralizer blade)
  • 6oz tofu cubes, precooked
  • 1 , sliced
  • 1 cup leaves
  • 1 sprig leaves
  • Seasoning: 1 teaspoon sauce + 1 teaspoon
  • Serve with ½ package Trader Joe’s Roasted Snack on the side for some umami oomph!


  1. Wash, pat dry and slice the crimini mushrooms.
  2. Pour vegetable broth into a large, microwave-safe soup bowl and add sliced mushrooms. Microwave for 3.5 minutes.
  3. Carefully remove from microwave (bowl may be very hot!) and add zucchini noodles, tofu cubes, bell pepper and spinach.
  4. Stir in seasoning, mix well and enjoy with a side dish of roasted seaweed snack! (For best results, consume soup immediately)

Less than 5 minutes!

Serves 1
Calories: 270 (300 with seaweed snack)
Saturated Fat: 1g
Fiber: 11g (12g with seaweed snack)
Protein: 27g (28g with seaweed snack)