Description
A hearty and comforting crispy tofu noodle soup packed with vegetables, bright lemon, and savory broth—perfect for a satisfying weeknight meal.
Ingredients
- 1 box elbow pasta
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup button mushrooms, minced
- 2 medium carrots, diced
- 1 tbsp Italian seasoning
- 1 tbsp soy sauce
- 8 cups vegetable broth
- 2 bay leaves
- 2 cups green beans, quartered
- 2 cups kale, chopped
- 1/2 cup lemon juice
- 2 blocks extra-firm tofu (about 800 grams)
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Dice the onion, garlic, carrots, and mushrooms.
- Drain and cube the tofu into bite-sized pieces. Toss with olive oil, nutritional yeast, Italian seasoning, garlic powder, and salt.
- Heat a little oil in a large pot over medium heat. Add onions and cook for 3–4 minutes. Add garlic and mushrooms and cook 2–3 minutes more. Stir in carrots and cook another 2 minutes.
- Add Italian seasoning, soy sauce, vegetable broth, and bay leaves. Bring to a simmer and cook uncovered over medium-low heat.
- Spread tofu on a lined baking sheet and bake for about 15 minutes until lightly crisp.
- Cook pasta separately according to package directions until al dente. Drain and set aside. Add green beans and kale to the soup and simmer for 3–4 minutes.
- Remove bay leaves. Stir in lemon juice and baked tofu. Taste and adjust seasoning. Serve by placing pasta in bowls and ladling soup over top.
Notes
- Cooking pasta separately prevents it from becoming soggy in leftovers.
- For softer tofu, skip baking and add it directly to the soup.
- You can substitute soy sauce with 1/4 tsp salt if needed.
- Store leftovers in the fridge for up to 4 days; keep pasta separate for best texture.
- Great served with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 0 mg
