Tofu and Noodle Soup

2 blocks extra firm tofu
1 package choice noodles-I use egg free "egg" style noodles
4 14 oz. cans vegetable broth
1 tbsp. parsley
1 tbsp. coarse ground pepper-more or less to taste
1 tbsp. salt
2 tsp. onion powder

Cut tofu into cubes while boiling water for the noodles. When water comes to rolling boil, add noodles and cook for 8 minutes. While noodles are cooking, pour vegetable broth into large sauce pan over med-high. Add tofu, parsley, pepper, salt, and onion powder to broth. Drain noodles and once the broth mixture is steaming and close to boiling but not quite a rolling boil, add noodles and cook only about 1 more minute. Taste test the broth and if it is too bland, add more pepper. Makes about 16 servings. It can easily be halved but I always make it for a lot of people or else save leftovers.

Number of Servings: 16

Recipe submitted by SparkPeople user PUNKVEGAN89.