Cube the tofu into 1-inch pieces. After adding the soy sauce to the tofu, gently toss to distribute it throughout. Give the tofu five minutes to marinade.
Heat one tablespoon of olive oil in a skillet or nonstick pan. Add the tofu cubes after the oil begins to shimmer. Tofu cubes should be cooked and sautéed till browned all over. Take out of the pan and place aside.
Tofu can be air-fried by combining 1 tablespoon of olive oil and soy sauce with it. Shake the basket midway through the 10-minute tofu cooking time at 400 degrees F.
The remaining olive oil should be added to a Dutch oven and heated to medium. Add the celery, carrots, and onion. Sprinkle in some salt. Simmer for 4–5 minutes, or until soft. Once fragrant, add the smashed garlic and simmer for an additional 30 seconds.
Incorporate water, cayenne pepper, dried parsley, bay leaves, black pepper, and bouillon cubes.
After bringing to a boil, lower heat to a simmer. Simmer for 15 minutes with a lid on. Add the tofu and noodles after that. Heat to a boil on a medium-high heat setting. Cook until al dente, about 10 minutes, without a lid. Pour some lemon juice into the soup. Mix thoroughly.
Serve with your preferred herbs or parsley as a garnish.
Notes:
For my soup base/broth, I used Not-Chick’n Edward & Sons Bouillon Cubes.
For this recipe, we used extra-firm tofu. Tofu that is firmer and has a somewhat softer texture can still be used. You are welcome to substitute plant-based chicken or chickpeas for tofu.
Choose your preferred soup noodle!
NUTRITION
Serving: 1servingCalories: 221kcalCarbohydrates: 28gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 684mgPotassium: 302mgFiber: 2gSugar: 4gVitamin A: 5138IUVitamin C: 5mgCalcium: 56mgIron: 1mg
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