Ingredients
For the Tofu:
1 tbsp oil
1 block Extra firm tofu
1 tsp poultry seasoning
For the Soup:
2 tbsp oil
1 cup onion diced
2 cups carrot diced
1 cup celery diced
8 cups vegetable broth
1 tsp oregano
1 tsp basil
1 tsp poultry seasoning
8 oz pasta
fresh parsley for garnish
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Instructions
For the Tofu
Press tofu in the tofu press for 10-12 minutes tightening the knobs every 3-4 minutes. Drain off water.
Cut tofu into cubes.
Season tofu with seasoning.
Saute tofu in a medium sized skillet over medium heat until gold brown.
Set aside.
For the Soup
In a stock pot, warm the oil. Saute onions for 2-3 minutes.
Add in the diced carrot and celery to the onion mixture. Saute until all vegetables are softened.
Add vegetable broth to stock pot. Bring to a slow boil.
Add pasta to pot, boil for 8 minutes or until pasta is done.
Add cooked tofu and serve.
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