Tofu Noodle Soup

• Vegan

• Produce

  • 1 Carrot
  • 1 Celery, rib
  • 2 cloves Garlic
  • 1/4 tsp Ginger, ground
  • 1 cup Kale
  • 1 cup Mushrooms
  • 1/2 cup Peas, frozen

• Refrigerated

  • 1 block Tofu, extra firm

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 2 cups Pasta, cooked whole wheat

• Oils & Vinegars

  • 1/2 tbsp Olive oil

Found on ilovevegan.com

Description

Ingredients

• ½ tbsp (7.5 ml) olive oil
• 1 block extra-firm tofu, cut into small cubes
• 2 cloves garlic, minced
• ¼ tsp (1.25 ml) ground ginger
• 2 tbsp (30 ml) soy sauce
• 1 carrot, peeled and chopped
• 1 rib celery, finely chopped
• 1 cup (250 ml) kale, destemmed and finely chopped
• 5 cups (1250 ml) vegetable broth
• 1 cup (250 ml) mushrooms, sliced
• ½ cup (125 ml) frozen peas
• 2 cups (500 ml) cooked whole wheat pasta

Directions

• Heat olive oil in saucepan over medium-high heat, add the cubed tofu and sauté until evenly browned on all sides.
• Add the garlic and soy sauce, stir and cook for another minute.
• Add the carrot, celery, kale, vegetable broth, and ground ginger. Simmer for 5 minutes.
• Add the mushrooms and frozen peas. Simmer for another 5 minutes or until vegetables are almost tender.
• Add the cooked pasta and simmer for another 1-2 minutes to heat the pasta thoroughly.
• Divide into 4 bowls and serve immediately.