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Hearty Chickenless Noodle Soup

What you need: 

1/2 (14-ounce) package extra firm tofu, frozen then thawed
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons poultry seasoning (yes, it’s vegan!)

6 ounces long pasta of your choice, broken into 2-inch pieces
1 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
1 large clove garlic, minced
4 cups vegetable broth
3 cups water
1/2 teaspoon smoked paprika (optional)
salt and pepper to taste

What you do: 

Begin with the tofu by pressing it. Either wrap in a dry towel and place on a stable surface, covering with a couple of heavy plates, or, use a tofu press. Allow tofu to be pressed for 30 minutes.

Meanwhile, place olive oil, soy sauce and poultry seasoning in a small bowl, whisking to combine. Roughly chop pressed tofu and add to mixture, carefully stirring to coat. Set aside and allow tofu to absorb flavors.

Preheat oven to 350° F. Place tofu mixture in a single layer on baking sheet and cook for 20-25 minutes, or until golden brown. Remove from oven and set aside.

Next, start the soup by heating oil in a large pot over medium heat. Once hot, add carrots, celery and onion, cooking and stirring often for 3-5 minutes, or until crisp-tender. Add garlic, stirring often, and continue to cook an additional minute.

Add remaining soup ingredients (with the exception of noodles) and bring to a boil over high heat. Add noodles and boil according to manufacturer’s directions. Remove soup from heat and stir in tofu. Allow to cool slightly before consuming.

Preparation Time: 
35 minutes
Cooking Time: 
31-36 minutes
6-8 servings


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