Caldo de Tofu (Tofu Soup)

BY : PUBLISHED : September 19th, 2019 UPDATED: November 20th, 2021

Thank you to Knorr® for sponsoring this recipe.

When I was a little girl, my whole family would visit my grandma’s house on Sundays for her good home cooking. Her love language, like mine, was food-sharing, and a recipe that she shared with us over and over again was her Caldo de Pollo — a delicious chicken, vegetable soup. Since it is Hispanic Heritage Month, I thought it’d be nice to share my plant-based take on my favorite childhood recipe.

Caldo de tofu in a clean white bowl.

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What I especially love about this meal is that I can use her exact recipe, including her favorite Knorr bouillon, simply by swapping the chicken version for the new Knorr® Selects Vegetable Granulated Bouillon. It provides the flavor that I crave and includes recognizable plant-based ingredients.

I love that this recipe is both easy to make (all you need is Knorr® Selects Vegetable Granulated Bouillon and your favorite veggies) and affordable (recipe can be made for just ~$2.50 per serving).

Please see full details on ingredients and recipe instructions below.


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Caldo de Tofu (Tofu Soup)

Toni Okamoto
Do you miss 'caldo de pollo'? During Hispanic heritage month we bring you a whole new plant-based take on this childhood favorite! You have to try it!
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 6 servings
Calories 205 kcal
METHOD Stovetop
DIET Vegan


  • 1 Tablespoon of vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 carrots, sliced
  • 3 ribs of celery, sliced
  • 1 large zucchini, diced
  • 2 ears of corn, cut into thirds
  • 16 ounces of extra firm tofu, diced
  • 1 cup of uncooked medium grain white rice
  • 6 cups of water
  • 3 Tablespoons of Knorr® Selects Vegetable Granulated Bouillon
  • Minced cilantro for garnish


  • In a large pot (with a lid) over medium heat, add the oil, onion, garlic, carrots, celery, and zucchini, and saute for 3 to 5 minutes, stirring frequently, or until vegetables are tender.
  • Add the corn, tofu, rice, water and Knorr® Selects Vegetable Granulated Bouillon.
  • Bring to a boil, cover, and lower heat to a simmer.
  • Allow to simmer for 40 minutes.
  • Garnish with minced cilantro.


Calories: 205kcalCarbohydrates: 33gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 124mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 3596IUVitamin C: 13mgCalcium: 70mgIron: 2mg
Keyword egg free, gluten free, meat free, mexican, mexican soup, plant-based, soup, vegan soup
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂


 Caldo de Tofu Recipe | Plant-based Mexican Soup | Plant-based On a Budget | #soup #mexican #vegan #plantbased #caldo #family #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

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