– Heat oil in a Dutch oven and toss in chopped tofu. Sauté until tofu is light golden in color and cooked through inside.
– Pour vegetable broth, parsley and salt. Cover and cook for 5-7 minutes or until few boils. – Remove the lid and fold in pasta. Adjust salt and stir. Turn it off immediately. Cover and let it rest while hot. – Feel free to garnish with more fresh chopped parsley or cilantro and ladle it in the serving soup bowls.