CLASSIC TOFU ‘CHICKEN’ NOODLE SOUP #dinner #appetizers #noodle #chicken #tofu

Hello companions!! It's been a moment, however I'm back with a vegetarian and sans gluten variant of a definitive solace nourishment: chicken noodle soup! I understand my last post was likewise a soup formula, and I'm most likely disrupting some unwritten blogging guideline. In any case, am I going to let that get in the middle of me and my affection for soup? By no means!

I haven't had chicken noodle soup in very nearly three and a half years now, since I quit eating meat. Be that as it may, in the wake of getting a bug a week ago, all I ended up wanting was a warm bowl of this great soup. I made a vegetarian variant to fulfill that hankering utilizing tofu instead of the chicken, and I was unable to be more joyful with the outcome!

It begins with making the tofu "chicken". Little 3D squares of additional firm tofu get hurled with without gluten tamari, thyme and oregano, and afterward flew in the broiler to heat. The outcome is a progressively flavourful tofu with some additional bite on account of the heating.

I've kept the fixings easy to imitate a conventional chicken noodle soup. Carrots, celery, onion, noodles, and heated tofu add substance to the soup, while low sodium vegetable juices, thyme, parsley, oregano, garlic, tamari, healthful yeast, salt and pepper bring the flavor.

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Ingredients :

• Tofu "Chicken"
• 1 block extra firm tofu
• 1 Tbsp gluten-free low sodium tamari or soy sauce
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano

Soup

• 2 Tbsp extra virgin olive oil
• 1 1/2 cups carrots, peeled and chopped
• 1 cup celery, chopped
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 4 cups low sodium vegetable broth
• 4 cups water
• 1/4 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/2 tsp salt (omit if using full sodium vegetable broth)
• 1 Tbsp nutritional yeast
• 2-3 cups brown rice rotini pasta, dry (or any other pasta of choice)
• 1/4 cup fresh parsley, finely chopped
• chili flakes (optional)

Method :

Tofu "Chicken"

1. Preheat oven to 350F and line a baking sheet with parchment paper.  Use a clean cloth or paper towel to press out any excess moisture from the block of tofu. Then, cut the tofu into small cubes.
2. Add the tofu pieces to a bowl with tamari / soy sauce, thyme and oregano, and toss until tofu is evenly coated. Spread onto the lined baking sheet in one layer and bake for 15 minutes. Remove from oven, toss, and bake for another 15 minutes. (While the tofu is in the oven for the first 15 minutes, I recommend prepping the vegetables and measuring spices. After placing the tofu back in the oven halfway through baking, it's time to get started on the soup!)

Source : bit.ly/2wwMRJ6

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