Name: Tofu Noodle Soup

Ingredients:

• 1–2 tablespoon olive oil, divided
• 1 350g block extra-firm tofu, pressed and cut into cubes
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 cup sliced carrot (approximately 1 carrot)
• 1/2 cup sliced celery (approximately 1 rib)
• 1 cup kale, stems removed, finely chopped
• 1 cup sliced cremini mushrooms (approximately 5 mushrooms)
• 1/2 teaspoon ground ginger
• 6 cups vegetable broth
• 1/2 cup frozen peas
• 2 cups uncooked pasta (fusili, farfalle, etc.)

Instructions:

• Cook pasta according to package instructions. Drain and set aside.
• In a medium-sized bowl, pour soy sauce over cubed tofu.
• Mix gently until the tofu absorbs the soy sauce.
• Heat 1/2 of the olive oil in saucepan over medium-high heat.
• Add tofu and sauté until evenly browned on all (or most) sides.
• Move the tofu to one side of the pan.
• Add remaining olive oil and add minced garlic.
• Cook for 1 minute, do not brown.
• Add carrot, celery, kale, mushrooms, and ground ginger.
• Stir and cook for 3 minutes.
• Add the vegetable broth and simmer for 5 minutes.
• Add frozen peas and simmer for another 3-5 minutes, or until the vegetables are just tender.
• Taste and adjust seasoning.
• Keep pasta and soup separate until ready to serve. Divide cooked pasta into bowls and top with hot soup.

Comments: Store leftover pasta and soup separately. Combine just before serving. You could swap chickpeas for the tofu.
4/22/2020 I used about 600 g of tofu, substituted spinach and some radish greens for the kale, and used Sitr Fry Noodles for pasta. Gail sprinkled a little cayenne pepper on hers and I added hot sauce. The noodles were used up in four servings on day one.

Source: https://www.ilovevegan.com/tofu-noodle-soup/

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