Crispy Tofu Noodle Soup (Weeknight Recipe)

Prep and Preheat: Preheat oven to 400°F (200°C). Dice the onions, garlic, carrots, and mushrooms.
Prep the Tofu: Drain, then cube the extra-firm tofu into small bite-sized pieces. Toss the tofu in a bowl with olive oil, nutritional yeast, Italian seasoning, garlic powder, and salt. Set aside for baking later.
Sauté and Build Flavor: Heat olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes. Stir in garlic and mushrooms; cook another 2–3 minutes. Add carrots and cook 2 more minutes.
📍Layering the veggies boosts the flavor—add them in stages, not all at once.
Simmer the Broth: Add Italian seasoning, soy sauce, vegetable broth, and bay leaves. Stir, then simmer uncovered over medium-low heat.
Bake the tofu: Spread tofu on a parchment-lined baking sheet. Bake for 15 minutes until lightly crisp.
📍For softer tofu, skip baking and add it directly to the broth.
Cook pasta and add veggies: Cook pasta in a separate pot 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.
📍Cooking the pasta separately prevents soggy leftovers.
Finish and serve: Remove bay leaves. Stir in lemon juice and tofu. Taste and adjust seasoning. Serve by adding pasta to bowls and ladling soup over top. Garnish as desired.