This tofu soup with noodles recipe is hearty and high protein, and a perfect vegan comfort food recipe for fall or winter! The perfect light lunch or dinner recipe, serve with a slice of thick crusty bread and a salad.
Cook pasta according to package instructions. Drain and set aside for later.
Meanwhile, in a large soup pot, heat the olive oil over low heat. Add the onion and garlic and saute for 5 or 6 minutes until the veggies become translucent.
Add the carrots and celery and sauté for 3 minutes more. Add the tofu, vegetable stock, thyme, and garlic salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
Add in the coconut milk and top with fresh parsley.
To serve, add a scoop of cooked noodles in a bowl, and ladle the hot broth on top of the noodles. TIP: Don't add the noodles directly to the hot soup, or they will absorb the broth and become mushy.