Tofu "Chik'n" Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (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

  Dried

  1 leaf or 0.2g

• 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 between paper towels to remove excess moisture, then cut into 1/2-inch cubes.
2. Warm half of the olive oil in a large skillet over medium-high heat. Add the tofu in a single layer (cook in batches if needed) and sear until golden and crisp on most sides, about 5 minutes total, turning as needed. Transfer to a bowl.
3. Toss the hot tofu with soy sauce, then sprinkle in the nutritional yeast and stir to coat evenly.
4. In a large pot, heat the remaining olive oil over medium heat. Add carrots, celery, onion, and garlic; cook, stirring, until the onion softens and lightly browns, about 5 minutes. Stir in bay leaf, thyme, parsley, and a pinch of black pepper.
5. Pour in the vegetable broth and bring to a boil. Add the broken angel hair, reduce to a gentle boil, and cook until tender, about 6 minutes. Stir in the tofu (and any coating) and the lemon juice; simmer just until heated through.
6. Taste and season with salt and additional black pepper as needed. Remove the bay leaf before serving.