Tofu Noodle Soup
Ingredients
- 1/2 pack super firm tofu
- 1 litre of vegan chicken stock (most chicken stock is vegan believe it or not! make sure you check the labelling, or you can use veggie stock instead
- 1/4 can of coconut milk
- 1 onion -diced
- 1 tsp vegan butter
- 2 stalks of celery
- 1 carrot
- 1/4 pack of angel hair pasta
- 1 tablespoon whole grain mustard
- 1 tablespoon of any dried herb (poultry seasoning would work well! i used dried thyme)
Preparation
Dice your tofu into cubes and add to a large pot with onion on a medium- high heat
Add salt and a punch of sugar
Then it fry for about 10 minutes stirring it every minute or so
Do not use oil! your tofu won’t get crispy if you add oil add celery, carrot and vegan butter
Cook for an extra 5 minutes
Add remaining ingredients and stir well
Pop the lid on and let it cook for 10 minutes (swipe right on the photo to see how mine looked at this stage)
Once pasta is cooked through, adjust seasoning to your liking and serve immediately