1 teaspoon olive oil
1 teaspoon Braggs Aminos
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 block firm tofu (cut into thin strips 1 x 1/4 x 1/4)
chili flakes (optional)
2 large onions (chopped) + 1 head garlic (sliced thin)
5 stocks celery and 4 carrots (chopped)
pasta ...soybean linguini is wonderful broken into 1 pieces
3 Tablespoons Braggs Aminos
1 teaspoon nori flakes
1 cup nutritional yeast flakes
chicken flavored veggie stock...(I prefer the granulated kind)
2 teaspoons Herbimare (a veggie spiked season salt)
Combine first four ingredients in a bowl and mix well; now add tofu blocks and toss to coat. Spread tofu mixture on a baking sheet and cook in a hot, 500 degree oven, for 20-30 minutes stirring every 10 minutes. Tofu should be lightly browned. Remove from oven and set aside.
In a soup pan over medium heat brown onions in a Tablespoon of olive oil until golden brown (this is the key to a super rich broth)then add the carrots and celery and saute until tender, approx. 6 minutes add garlic and saute one minute longer. Pour in stock, add yeast, Herbimare, nori and chili flakes. Turn heat to high and bring to a boil. Add pasta and cook until al`dente. season with Braggs, salt and pepper to taste.