Ingredients

• 1 tablespoon vegetable oil
• 4 cups quartered red potatoes
• 1 (14 ounce) package extra-firm tofu, cubed
• 1 sweet yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups water
• 2 cubes vegetable bouillon
• 1 (12 ounce) package fine egg noodles
• 1 1/2 cups broccoli florets
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground black pepper, or to taste

Instructions

1. Heat vegetable oil in a large stockpot over medium heat; stir in potatoes, tofu, yellow onion, carrots, celery, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
2. Pour water into stockpot, and add vegetable bouillon cubes; cover and bring to boil. Stir in egg noodles, broccoli florets, peas, parsley, and pepper; reduce heat to low, cover, and simmer until egg noodles are cooked through and broccoli is tender, about 15 minutes.