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Tofu No-chicken Noodle Soup With Lemon Juice & Black Pepper
To prepare the tofu, drain out all the liquid and press out the water using a tofu press or alternate tofu pressing method such as placing it between two dish towels on the counter and stack a few heavy objects on top, or simply freezing it then thawing it will draw all of the water out. Slice the tofu into cubes. Preheat oven to 400 degrees. Make the marinade by combining the tamari, nutritional . . .
Prep Time: 00:15
Cook Time: 00:30
1/2 of a block of firm tofu, or roughly 8 oz, drained and pressed then cubed
2 tbsp low-sodium tamari
1 tbsp nutritional yeast
1/2 tsp paprika
1/2 a large yellow onion, or about 3/4 cup diced
3 cloves of garlic or 1 tablespoon, minced
1/4 tsp sage
1/2 tsp marjoram
1 tsp thyme
1 - 2 bay leaves
1/4 tsp black pepper, or more to taste
1 cup carrots, diced
8 cups water
1/2 - 1 tablespoon better than bouillon no chicken broth paste (use 1/2 tablespoon for low-sodium)
8 oz dried whole grain pasta of choice, i've used quinoa fusilli, but noodles such as angel hair chopped into small pieces will also work well.
fresh lemon juice to taste
fresh parsley for garnish, optional
1To prepare the tofu, drain out all the liquid and press out the water using a tofu press or alternate tofu pressing method such as placing it between two dish towels on the counter and stack a few heavy objects on top, or simply freezing it then thawing it will draw all of the water out. Slice the tofu into cubes.
2Preheat oven to 400 degrees.
3Make the marinade by combining the tamari, nutritional yeast, and paprika in a bowl, then add in the cubed tofu and let it sit in the marinade for at least 15 minutes. While the tofu marinades, chop the onion, garlic, and carrots.
4Place the tofu on a parchment paper lined baking tray and bake for 15-20 minutes or until the outside of the tofu is lightly golden brown.
5In a large pot over medium heat, bring to boil a few teaspoons of water. Once the pan is hot add in the onions, garlic, and carrots. Stir frequently until onions start to brown, or for about 5-6 minutes.
6Add in the bay leaf, thyme, marjoram, sage, black pepper and then stir. Next add in the water and better than bouillon no-chicken paste. Stir again and turn up the heat to medium high to bring it to a boil.
7Once it's boiling, reduce the heat back to medium cook for 5 minutes. Then add in the pasta. Stir occasionally to prevent pasta from sticking and cook for the time listed on your pasta packaging, for me this was 10 minutes. Remove from heat then stir in the lemon juice and add a bit more pepper to taste. Add in the crispy tofu cubes at this time and stir. Season with fresh parsley if desired and serve right away.
8Note: If it sits for too long after cooking the pasta will sometimes absorb most of the broth, which is delicious in it's own way too, but it will no longer be a soup, so enjoy fresh if possible!
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