Tofu "Chik'n" Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Tofu

  Extra firm, prepared with nigari

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Whole wheat pasta

  Dry

  8 oz or 227g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Press the tofu with paper towels to remove excess moisture and cut it into 1/2" cubes.
2. Heat half of the olive oil in a large skillet over medium-high heat. Add the tofu in batches if necessary, cooking each side for about 5 minutes until crispy and brown.
3. Transfer the tofu to a bowl, coat it evenly with soy sauce, then sprinkle and stir in nutritional yeast.
4. In a large pot, warm the remaining olive oil over medium heat. Add the carrots, celery, onion, and garlic, cooking until the onion lightly browns, about 5 minutes. Stir in the bay leaf, thyme, parsley, and black pepper.
5. Add the vegetable broth and bring to a boil. Add the broken angel hair pasta, reduce heat to medium, and cook until tender, about 6 minutes. Stir in the tofu and nutritional yeast from the bowl, then add lemon juice. Cook until heated through.
6. Season with salt and pepper to taste and serve.