Ingredients

For the Tofu ‘Chicken’

1 teaspoon olive oil
8 ounces extra-firm tofu, frozen, thawed, pressed and cut into ½-inch cubes
1 tablespoon reduced-sodium tamari
1 tablespoon nutritional yeast flakes

For the Soup

1 teaspoon olive oil
1-½ cups finely chopped carrots
1-½ cups finely chopped celery
1 cup finely chopped onion
2 cloves garlic, pressed
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
salt & freshly ground black pepper
8 cups vegan chicken broth (I use Imagine No Chicken low sodium)
4 to 6 ounces tiny thin noodles or angel hair broken into 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 on low to below medium heat. Add the carrots, celery, onion and garlic. Salt and sweat your vegetables. (This is called mirepoix which is s a flavor base made from diced vegetables cooked for a long time on low heat without coloring or browning. You will see the moisture and ‘goodness’ started to come out.) 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 the pasta 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!