Played Hooky Tofu Noodle Soup

This is a new recipe that I added to my rotation. Once the weather starts to get a bit cooler and we head into fall, soups become a weekly staple. Please enjoy the vegan version of chicken noodle soup from our sick days home from school.

_{Prep Time: 15 mins ~ Cook Time: 30 mins ~ Total Time: 45 minutes ~ Servings:8}

Ingredients:

2 large carrots, chopped

2 sprigs of celery, chopped

1 small yellow onion, diced

3-5 garlic cloves (depending on how much you love garlic) 🧄

1 lb block of organic tofu

1 bag of brown rice noodles, dry (regular/organic brown rice can also be an alternative)

Salt and pepper to taste

1 cup frozen peas

1/3 tsp garlic powder

6 cups vegetable broth

1 tsp of 21 seasoning salute

1 dash of smoked paprika

1 dash of cumin powder

Fresh squeezed lemon juice

½ cup fresh spinach (optional)

Directions:

Dice onions and garlic and chop carrots and celery.

Add enough vegetable broth to cover the bottom in a pot on the stove. Add the cut vegetables and cook for approximately five minutes on medium/high heat.

While the vegetables are cooking, cut the tofu into half-inch squares. Once the vegetables are aromatic, add the tofu to the pot.

Add all the seasoning to the pot and mix it into the tofu and vegetables. If the bottom of the pot gets dry, add more vegetable broth to prevent sticking.

Add the rest of the vegetable broth to the pot, bring to a slight boil, and add the noodles.

Let the noodles cook according to the packaging directions. This should thicken the soup, so you may have to add water or more vegetable broth to thin it out. Continue to stir the noodles consistently as they cook.

Add the peas and spinach (optional) right before the noodles are done. Taste the soup and add any extra seasoning that it may need. Once the peas are hot, serve immediately.

Enjoy! 🍲