Tofu Noodle Soup -- (Diet for a New World by John Robbins)

½ lb firm tofu
2 c noodles made without eggs (try pre-cooked rice noodles)
5 c vegetable stock or vegetable bouillon
1 medium carrot, chopped
1 rib celery, with leaves, chopped (optional)
1 medium onion, chopped
4 cloves garlic, minced
½ tsp dried marjoram
½ tsp dried thyme
½ tsp rubbed sage
1 bay leaf (optional) 1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 c (thawed) frozen peas
½ c finely chopped fresh parsley (optional)
any other vegetable you would like to include ½ to 1 c

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard (at least 12 hours). Remove the bag or container from the freezer and put in a bowl of hot water, replacing the hot water as necessary (about 1 hour). Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut tofu into ½ inch cubes. [Freezing and thawing the tofu makes it chewy].

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

Serves 6.

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