Now that fall (or autumn, if you prefer) is upon us and the days are getting cooler, we now look to enjoy warmer foods. Nothing warms you up like a hot bowl of soup like mom used to make!

With subtle smoky notes, this version of the classic chicken noodle soup replaces chicken with tofu and is completed with carrots, celery, onion and noodles in a savory vegetable broth.

Hearty Chickenless Noodle Soup

Tofu:
1/2 (14-ounce) package extra firm tofu, frozen then thawed
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons poultry seasoning (yes, it’s vegan!)

Soup:
6 ounces long pasta of your choice, broken into 2-inch pieces
1 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
1 large clove garlic, minced
4 cups vegetable broth
3 cups water
1/2 teaspoon smoked paprika (optional)
salt and pepper to taste

Begin with…