Name: Shredded Tofu Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/2 pound of fresh Roma Tomatoes (about 3); 2 vegan chicken bouillon cubes or 2 tsp vegetable bouillon paste equivalent; 5 cups of water; 1 package of smoked tofu (about 227g of tofu); 1 tbsp avocado oil; 4 oz of angel hair pasta, broken into 1-inch pieces; 1/2 a medium white onion, sliced into strips; 5 cloves of garlic, crushed or grated; 1/2 tsp aleppo pepper; 1 tsp dry oregano; 1/2 tsp ground coriander; 5 sprigs of thyme, leaves removed (or 1/2 tsp dry thyme); 1 small zucchini, diced; 2 sprigs of cilantro (optional); Lime wedges (for serving); Salt (to taste)

Shredded Tofu Noodle Soup

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Indulge in a bowl of Shredded Tofu Noodle Soup, a comforting and nutritious dish that masterfully blends the essence of traditional sopa de fideo with vibrant vegetables. This soup is perfect for any occasion, whether you’re seeking warmth on a chilly day or a quick meal after a busy schedule. In just 25 minutes, you can create a delightful fusion of flavors that will impress your family and friends. With its rich tomato base, tender noodles, and succulent tofu, this vegan-friendly recipe is not only satisfying but also adaptable to your favorite ingredients. Enjoy it as is or personalize it with fresh herbs and toppings for added zing!

Author: Sophia
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main
Method: Simmering
Cuisine: Mexican

Ingredients

Scale

1/2 pound of fresh Roma Tomatoes (about 3)
2 vegan chicken bouillon cubes or 2 tsp vegetable bouillon paste equivalent
5 cups of water
1 package of smoked tofu (about 227g of tofu)
1 tbsp avocado oil
4 oz of angel hair pasta, broken into 1-inch pieces
1/2 a medium white onion, sliced into strips
5 cloves of garlic, crushed or grated
1/2 tsp aleppo pepper
1 tsp dry oregano
1/2 tsp ground coriander
5 sprigs of thyme, leaves removed (or 1/2 tsp dry thyme)
1 small zucchini, diced
2 sprigs of cilantro (optional)
Lime wedges (for serving)
Salt (to taste)

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Instructions

Blend tomatoes, bouillon cubes, and 1 cup of water in a blender until mostly smooth.
Boil the remaining water in a kettle. Shred the tofu using a box grater.
Heat avocado oil in a saucepan over medium heat; sauté broken pasta until golden.
Stir in onions and garlic; cook until fragrant before adding spices.
Pour the blended tomato mixture over the pasta; stir in shredded tofu and zucchini with remaining water.
Simmer gently for about 5 minutes until pasta is al dente.
Adjust seasoning to taste and serve hot with lime wedges.

Nutrition

Serving Size: 1 bowl (about 350g)
Calories: 320
Sugar: 6g
Sodium: 640mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 6g
Protein: 15g
Cholesterol: 0mg

Find it online: https://sophiaflavors.com/shredded-tofu-noodle-soup/