4 Servings 30 min Cook
2 Tsp Olive Oil
8 Oz Tofu
1 Tbsp Soy Sauce
1/2 Tbsp Nutritional Yeast
1 1/2 Cup chopped Carrots
1 1/2 Cup chopped Celery
1 Cup, chopped Onions
2 Cloves, minced Garlic
0 Grams Bay Leaf
1 Tsp, ground Thyme
1 Tsp Parsley
1 Dash Pepper
6 Cup Organic Vegetable Stock
8 Oz Whole Wheat Pasta
1 Tbsp Lemon Juice
Prepare the Tofu: Press tofu to remove excess moisture and cut into 1/2" cubes.
Warm half of 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 soy sauce on top and use a spoon to gently 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: Chop vegetables.
Warm the rest of 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.
Break up the angel hair pasta into small pieces and 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!