This recipe is adapted from “Ilovevegan” blog. I have tried to keep it as close to the original as possible and omitted ingredients that are either not readily available in India or are not WFPB compliant. Even though it is still summer in India, I got a little tired of salads everyday. I felt like a soup with ingredients that are readily available in most kitchens across the globe, especially mine. It was while searching for such recipes that I came across this recipe. It is a simple recipe and quite easy to prepare. And did it taste YUM! I am hoping that these simple recipes will help young WFPB-ers switch to this kind of a diet.

Ingredients
350 gms of extra firm tofu, pressed and cubed
2 tbsp soy sauce
2 cloves garlic, minced
1/2 cup sliced carrot
1/2 cup sliced coriander
1 cup sliced mushrooms
1/2 tsp crushed ginger
6 cups water
1/2 cup peas
2 cups uncooked pasta (I used penne)
Unrefined salt to taste
Method
Cook the pasta according to the package instructions
Drain and set aside
Pour the soy sauce into a medium sized bowl
Add the tofu cubes and mix gently till the soy has absorbed the soy sauce
Heat a heavy bottomed saucepan on medium heat and add the tofu
Sauté till all sides of the tofu are evenly browned
Set aside
Heat another saucepan and add the garlic
Sauté for a minute (no need to brown)
Add carrot, coriander, mushroom and ginger
Cook for 3 minutes, sprinkling a little water, if necessary
Add the water and simmer for 5 minutes
Add the peas and simmer for another 3-5 minutes, or till the vegetables are tender
Add salt and mix well
Taste and adjust seasoning
Keep pasta and soup separate until ready to serve
Divide cooked pasta into bowls and top with hot soup
Enjoy!