Shredded Tofu Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 pound of fresh Roma Tomatoes (about 3)

2 vegan chicken bouillon cube or 2 tsp vegetable bouillon paste equivalent

5 cups of water

1 package of smoked tofu (about 227g of tofu)

1 tbsp avocado oil

4 oz of angel hair pasta, broken into 1 inch pieces

1/2 a medium white onion, sliced into strips

5 cloves of garlic, crushed or grated

1/2 tsp aleppo pepper

1 tsp dry oregano

1/2 tsp ground coriander

5 sprigs of thyme, leaves removed (or 1/2 tsp dry thyme)

1 small zucchini, diced

2 sprigs of cilantro, optional

Lime wedges, for serving

Salt to taste

Directions

Prep your soup base and tofu. To a blender, add the tomatoes, bouillon cubes and 1 cup of water and blend until mostly smooth. Boil the remaining water in a tea kettle. While the water comes to a boil, shred the tofu blocks over a cutting board using the largest holes on a box grater and set to the side.

Place a medium-sized saucepan over medium heat to warm through then add the oil. Once the oil is warmed through, add the broken pasta and toss to coat. Continuously sauté the noodles for about 3 minutes or until golden in color.

Stir in the onions and garlic with a pinch of salt and continue to sauté for 2 minutes to soften the onions and allow the garlic to become fragrant then stir in the aleppo pepper, oregano, coriander, and thyme.

Pour the blended tomatoes through a strainer over the cooked pasta in the saucepan, stir to combine and allow the mixture to come to a simmer. Add the shredded tofu and diced zucchini then pour over the remaining water.

Stir the pot and top with the cilantro sprigs and allow the soup to come to a low boil. Cook the soup for 5 minutes or until the pasta is al dente, making sure to stir occasionally.

Adjust salt and pepper to taste then serve the soup with a squeeze of fresh lime and enjoy.