Veggie "Chicken" Noodle Soup

Here's another of my recent soup creations. This one mimics chicken soup surprisingly well. The first time I made it, I added the noodles uncooked and they kind of came apart in the soup and made it really thick (more of a stew than a soup). I didn't really mind the consistency, but if you're looking for something more like traditional chicken soup, add the noodles cooked to al dente a few minutes before you're ready to serve.

Extra Firm Tofu* - One 14 oz package, cut into approx 1 inch cubes

Olive Oil - Three turns around the pan

Yellow Onion - One, diced

Celery - Three to four ribs, chopped

Carrots - Three to four, peeled and sliced

Garlic - Two to three cloves, finely chopped

Vegetable Broth - Three containers (96 oz)

Poultry Seasoning - Two tsp (use fresh if you can find it, if not, dried is okay)

Egg Noodles - One 16 oz pkg, cooked to al dente

Salt and Pepper - to taste (I needed to add a decent amount of salt to make it taste right to me)

*Coat tofu with soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder. Roast in a 400 degree oven for 30 minutes.

In a large saucepan, heat olive oil over medium heat. Add onion, celery, and carrots until softened, about five minutes. Add garlic and cook two to three minutes more. Turn heat to medium low and add broth. Add poulty seasoning. Simmer at least thirty minutes. Add tofu and noodles, season with salt and pepper. Serves at least six.

*Note - leftovers may need to be reconstituted with 1-2 cups water or broth.