Tofu ‘Chicken’ Noodle Soup

• Meat

  • 1 For the tofu 'chicken

• Produce

  • 1 Bay leaf
  • 1 1/2 cups Carrots
  • 1 1/2 cups Celery
  • 2 cloves Garlic
  • 1 cup Onion
  • 1 tsp Parsley, dried
  • 1 tsp Thyme, dried

• Refrigerated

  • 8 oz Tofu, extra firm

• Canned Goods

  • 6 cups Chicken broth, vegan

• Condiments

  • 1 tbsp Lemon juice
  • 1 tbsp Tamari, reduced-sodium

• Pasta & Grains

  • 8 oz Angel hair pasta, whole grain

• Baking & Spices

  • 1 tbsp Nutritional yeast flakes
  • 1 Salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on makingthymeforhealth.com

Description

Ingredients

• For the Tofu ‘Chicken’
• 1 teaspoon olive oil
• 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
• 1 tablespoon reduced-sodium tamari
• 1 tablespoon nutritional yeast flakes
• For the Soup
• 1 teaspoon olive oil
• 1 and 1/2 cups finely chopped carrots
• 1 and 1/2 cups finely chopped celery
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• salt & freshly ground black pepper
• 6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
• 8 ounces whole grain angel hair pasta, broken into bite size pieces
• 1 tablespoon lemon juice

Directions

• Prepare the Tofu: warm the oil in a large skillet (preferably cast iron) over medium-high heat. When hot, add the tofu; it should be hot enough that the tofu sizzles. Make sure that you don’t crowd the tofu. You can cook it in batches if necessary. Allow it to cook on each side for about 5 minutes, until crispy and brown, then transfer to a medium size bowl. Pour the tamari on top and use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top and continue to stir until it is well distributed.
• Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion and garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley and a few grinds of black pepper.
• Next add the broth and then bring to a boil. add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender. Stir in the reserved tofu and any traces of nutritional yeast in the bowl. Stir in the lemon juice and cook for a few more minutes, until heated through. Season with salt and/or pepper to taste then serve warm and enjoy!

Nutrition