Creamy Tofu Spinach Lemon Avgolemono is a flavor-packed, delicious plant-based spin on the Greek classic. This comforting Blue Zone style soup blends tofu, vibrant spinach, zesty lemon, and herbs for a creamy, tangy, and wholesome dish perfect for cozy, nourishing meals. I love this soup. It makes a big batch, and it’s been just the two of us having it for dinner three nights in a row (and for lunch) and I’m still not tired of it.
Avgolemono is a traditional Greek soup and beloved comfort food known for its creamy, tangy blend of eggs and lemon. In this plant-based version, I swapped the eggs with a blend of corn starch, tahini, and a few other ingredients for a velvety texture, fresh lemon juice, and zest to maintain the signature lemony flavor. Adding shredded extra firm tofu in place of the chicken along with fresh spinach makes it hearty, nutritious, and perfect for a light yet satisfying meal.
If you love delicious soups, you might also enjoy this Sweet Potato Enchilada Soup or this collection of 20 Blue Zone Soup Recipes.
How to pronounce Avgolemono:
Ahv-goh-LEH-moh-no
The g in goh is very soft, almost not there. It’s a Greek word that means “egg-lemon,” referring to the traditional ingredients of the soup.
Plant-Based Ingredients in Avgolemono: A Creative Take
The primary challenge in adapting avgolemono is replicating the creamy consistency without eggs. Here’s how we do it:
Cornstarch and Tahini: The sesame paste and cornstarch is the perfect substitute for eggs, lending a rich and creamy texture.
Shredded Tofu: Stands in for shredded chicken. Adds heartiness and soaks up the “chickeny” and lemon flavor of the broth.
Spinach: Fresh spinach adds nutrients and a pop of color, making the dish visually and nutritionally vibrant.
Mirepoix: The classic French combination of onion, carrot, and celery.
Orzo: Small rice-shaped pasta that adds a hearty texture and carby deliciousness to this soup.
Dill: Adds a bright and herby freshness to this soup. In this case, measure it with your heart.
To shred the tofu, just use a box grater or food processor. With a box grater, you can make longer, thicker strands, which are nice in this soup.
How to Make Plant-Based Avgolemono
This soup is super simple to make.
Start by sautéing the onions, carrots, celery, and garlic in some oil until softened and just starting to brown.
Add the broth, water, and shredded tofu, along with the spices and nutritional yeast. Let simmer for about 15 minutes. Then add the orzo and continue to simmer for an additional 5 or 6 minutes.
Make it creamy by adding in the cornstarch that’s been made into a slurry with a little bit of water and the tahini.
Finally, add the lemon juice and zest, spinach, and as much dill as you like.
Frequently Asked Questions
Can I Make This Soup Ahead of Time? Yes! Tofu Spinach Lemon Avgolemono stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to thin it if needed.
What Can I Serve with Avgolemono? Pair it with crusty bread, a Greek salad, or roasted vegetables for a complete meal.
Can I Freeze This Soup? This soup can be frozen, but note that the orzo may become softer upon reheating. Consider freezing the soup without the orzo and adding it fresh when reheating.
Recipe Variations
Gluten-Free: Use rice or quinoa instead of orzo.
Extra Creamy: Blend a portion of the soup for an even creamier texture.
Spicy: Add a pinch of red pepper flakes for a hint of heat.
Creamy Tofu Spinach Lemon Avgolemono Recipe
This Creamy Tofu Spinach Lemon Avgolemono is a plant-based twist on the classic Greek soup! Velvety tofu, vibrant spinach, and zesty lemon create a comforting bowl that’s rich, refreshing, and naturally vegan.
Ingredients
- 3 tablespoons oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, finely minced
- 4 cups vegetable broth
- 3 cups water
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 3 tablespoons nutritional yeast
- 12 oz tofu, shredded
- 1 cup orzo
- 3 tablespoons tahini
- 3 tablespoons cornstarch
- 1 lemon, juice and zest
- 3 cups baby spinach
- handful of fresh dill
Instructions
- Sauté the onions, carrots, and celery in a large soup pot in a bit of oil. When these are softened and just starting to brown, stir in the minced garlic and allow it to cook for just a few minutes.
- Add in the broth and water, salt, pepper, and nutritional yeast.
- Add in the shredded tofu and let simmer for about 15 minutes.
- Add in the orzo pasta and let simmer for an additional 5 or 5 minutes.
- Stir the cornstarch into about a 1/4 cup of cold water to make a slurry and add it and the tahini to the soup. Allow the soup to simmer a few more minutes to thicken.
- Add the lemon juice and zest and spinach.
- Finish by adding about 3 tablespoons of chopped dill, or more if you like dill!
- This soup can be stored in an airtight container in the refrigerator for up to a few days. If you’d like to freeze it, know that the orzo may get a bit mushy.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 637mgCarbohydrates: 19gFiber: 3gSugar: 2gProtein: 9g
