Tofu Noodle Soup

It’s 60 and sunny out today which gets me SO excited for spring . . . and also reminded me to share my Tofu Noodle Soup recipe with y’all before it gets too warm outside to make it! I seriously loved the way the tofu was cooked in this recipe and will be using it in other dishes in the future. Not gonna lie . . . I was eating pieces of this tofu before adding it to the soup šŸ˜‰

***I forgot to take an ‘ingredients’ photo for this recipe! I’ll add one next time I make this***

Ingredients – Tofu

-Extra virgin olive oil

-8 oz extra firm tofu, pressed & cut into 1/2″ cubes

-1 Tablespoon tamari

-1 Tablespoon nutritional yeast

Ingredients – Soup

-Extra virgin olive oil

-1 1/2 Cups carrots, finely chopped

-1 1/2 Cups celery, finely chopped

-1 yellow onion, finely chopped

-2 cloves garlic, minced

-1 bay leaf

-1 teaspoon thyme

-1 teaspoon parsley

-Pink Himalayan salt & pepper to taste

-6 Cups vegetable broth

-8 oz pasta of your choice

-1 Tablespoon fresh lemon


-Prepare the tofu: warm the oil in a large skillet over medium – high heat. When hot, add the tofu . . . it should be hot enough that the tofu sizzles. Make sure that you do not crowd the tofu, cooking it in batches if necessary. Allow tofu to cook on each side for about 5 minutes, until crispy & brown. Then transfer to a medium size bowl. Pour the tamari on top & use a spoon to stir until it’s evenly coated. Then sprinkle the nutritional yeast on top & continue to stir until well combined


-Prepare the soup: warm the oil in a large pot on medium heat then add the carrots, celery, onion, & garlic. Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown. Add the bay leaf, thyme, parsley, & black pepper

-Next, add the broth & bring to a boil. Add the pasta, decrease the heat to medium, & cook for about 6 minutes, or until pasta is tender. Stir in the reserved tofu & any traces of nutritional yeast in the bowl. Stir in the lemon juice & cook for a few more minutes, until heated through. Season with pink himalayan salt & pepper to taste

-Serve warm



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