This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!
6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste
Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.
Add broth to pot and turn up temperature to medium high.
In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.
When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.
Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.
By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.
Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.