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Ingredientes
- 1/2 lb Hard tofu
- 2 c. Noodles made without egg
- 5 c. Vegetable stock or possibly bouillon
- 1 med Carrot, minced
- 1 x Celery rib, with leaves minced
- 1 med Onion, minced
- 2 x Garlic cloves, chopped
- 1/2 tsp Dry marjoram
- 1/2 tsp Dry thyme
- 1/2 tsp Rubbed sage
- 1 x Bay leaf
- 1 tsp Fine sea salt
- 1/4 tsp Freshly grnd black pepper
- 1 lb Fresh peas, shelled, -Or possibly-
- 1 c. -(thawed) frzn peas
- 1/2 c. Finely minced fresh parsley
Direcciones
- Drain and rinse the tofu. Put the tofu in a plastic bag or possibly container, close it tightly, and freeze till the tofu is frzn hard. Remove the bag or possibly container from the freezer and put it in a bowl of warm water, or possibly let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into 1/2-inch cubes.
- In a large pot of lightly salted boiling water, cook the noodles just till tender, about 8 min. Drain, rinse well under cool running water, and drain again.
- In a large pot of lightly salted boiling water, cook the noodles just till tender, about 8 min. Drain, rinse well under cool running water, and drain again.
- In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 min.
- Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 min. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 12 | 16% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1201mg | 50% |
| Potassium 248mg | 7% |
| Total Carbs 11.41g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.06g | 3% |
| Protein 4.75g | 8% |
