Spring Tofu Noodle Soup

Coat pan with oil. Begin by slicing your tofu into thick strips, dipping into garlic and herb seasoning and pan searing on each side for 5 minutes, then set aside. Next, using excess oil in your pot, sauté your celery, carrots, onion and garlic for 3-4 minutes. Chop your tofu and add directly to the veggies along with your pasta. Top with your noodles of choice, then cover with water. Just until the noodles are covered. Add in your bouillon, coconut milk, bay leaf and stir. While that’s cooking tie your herbs together with a cooking twine, and place in the pot and cover. Cook until noodles are tender and serve with lemon juice and fresh cracked pepper. Enjoy for up to 3 days.