- 1 tablespoon vegetable oil
- 4 cups quartered red potatoes
- 1 (14 ounce) package extra-firm tofu, cubed
- 1 sweet yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups water
- 2 cubes vegetable bouillon
- 1 (12 ounce) package fine egg noodles
- 1 1/2 cups broccoli florets
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon ground black pepper, or to taste
- Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
- Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.
04/20/2018
recipepes.com
Tofu Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
