Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Heat the oil in large pan over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes and then add the tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
Add the stock and bring to the boil. Once the mixture is boiling, add the egg noodles and simmer for 8-10 minutes. Season with salt and pepper and garnish with parsley before serving.
If you enjoyed this recipe, you might also enjoy our Mediterranean vegetarian lasagne.