Tofu Soup Recipe

Press the tofu. Place the brick of tofu on a cutting board with folded paper towels underneath and on top of the tofu. Then, lay another cutting board on top of the tofu and put a heavy object, such as a large pot or jars of food on top of the cutting board. Allow the tofu to sit under pressure for 20 minutes, pressing out the extra moisture. 

Marinate the tofu. Remove the weights from the tofu.

In a bowl, whisk together the Dijon mustard, salt, pepper, nutritional yeast, apple cider vinegar, accent seasoning, garlic powder and canola oil.

Crumble the brick of tofu by hand into medium-sized, irregular chunks. Mix the chunks of tofu with the marinade and marinate for at least 15 minutes and up to overnight. 

Roast the tofu. Preheat the oven to 425°F. Grease a foil-lined sheet pan and lay out the crumbles of tofu on the pan. Roast the tofu for 20-25 minutes or until it drys out and starts to brown on the outside. 

Prepare the tofu soup. In a large pot over medium-high heat, heat a small amount of canola or vegetable oil. Add the chopped celery, onion, carrots, garlic and thyme into the pot and cook for 3-4 minutes, stirring occasionally, or just until the vegetables start to brown slightly on the outside. 

Pour the vegetable stock into the pot and add dried shiitake mushroom caps, accent seasoning, nutritional yeast, apple cider vinegar, salt and black pepper. Bring the soup to a boil, reduce the heat to a simmer. Simmer for 20 minutes, stirring occasionally. 

Turn up the heat and bring the pot back to a boil. Add the noodles to the pot and boil for the amount of time listed on the package. If using shiitake mushrooms, use tongs to remove the dried mushroom caps and bay leaves from the soup and discard them.

Once the noodles are cooked through, turn the heat off the soup. Scrape the roasted tofu into the pot, add the chopped parsley and stir. Taste the broth and adjust the seasoning with more salt and pepper, if needed. 

Ladle the hot soup into bowls and serve immediately. Enjoy!