Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 15oz pack of extra firm tofu ((drained, pressed, chopped))
  • 2 tbsp chopped celery
  • 1/2 cup chopped onions
  • 1/2 cup chopped carrots
  • 1 tsp minced garlic
  • 1 bay leaf
  • 1/4 tsp ground sage
  • 1/4 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp ground nutmeg
  • freshly ground black pepper
  • 4 cups vegetable broth
  • salt to taste
  • 1 tsp dried parsley
  • 1 cup cooked pasta ((rotini/fusilli))

Instruction

  • Heat oil in a Dutch oven and toss in chopped tofu. Sauté until tofu is light golden in color and cooked through inside.
  • Add celery and mix for 30 seconds. Add onions, carrots, garlic and bay leaf and gently fold them at medium-high flame.
  • Add sage, marjoram, rosemary, thyme, nutmeg, black pepper and mix well but gently so that tofu does not crumble.
  • Pour vegetable broth, parsley and salt. Cover and cook for 5-7 minutes or until few boils.
  • Remove the lid and fold in pasta. Adjust salt and stir. Turn it off immediately. Cover and let it rest while hot.
  • Feel free to garnish with more fresh chopped parsley or cilantro and ladle it in the serving soup bowls.