1/2 lb Firm tofu

      2 c  Noodles made without egg

      5 c  Vegetable stock or bouillon

      1 md Carrot; chopped

      1    Celery rib, with leaves

           -- chopped
      1 md Onion; chopped

      2    Garlic cloves; minced

    1/2 ts Dried marjoram

    1/2 ts Dried thyme

    1/2 ts Rubbed sage

      1    Bay leaf

      1 ts Fine sea salt

    1/4 ts Freshly ground black pepper

      1 lb Fresh peas; shelled, -OR-

      1 c  -(thawed) frozen peas

    1/2 c  Finely chopped fresh parsley

  Drain and rinse the tofu.  Put the tofu in a plastic bag or container,
  close it tightly, and freeze until the tofu is frozen hard.  Remove the bag
  or container from the freezer and put it in a bowl of hot water, or let the
  tofu thaw at room temperature.  Gently squeeze the water from the tofu,
  using your hands, and then squeeze it dry between two towels. Cut the tofu
  into 1/2-inch cubes.
  In a large pot of lightly salted boiling water, cook the noodles just until
  tender, about 8 minutes.  Drain, rinse well under cold running water, and
  drain again.
  In a large pot of lightly salted boiling water, cook the noodles just until
  tender, about 8 minutes.  Drain, rinse well under cold running water, and
  drain again.
  In a large pot, combine the vegetable stock, carrot, celery, onion, garlic,
  marjoram, thyme, sage, bay leaf, salt, and pepper.  Bring to a simmer over
  medium heat and cook for 5 minutes.
  Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for
  2 minutes.  Stir in the cooked noodles and bring just to a simmer. Remove

  the bay leaf and serve immediately.
  Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
  and Friends) Typed for you by Karen Mintzias