Press the block of tofu. Don’t skip this step because it allows the tofu to soak up the flavors of the soup later!

Cook the pasta according to instructions on the package.

In a separate large pot, heat up the olive oil and the yellow onion and sauté for 2 minutes. Add minced garlic and let cook for an additional minute.

Dice the carrot and celery and add them to the pot. Sauté for about 3 minutes.

Add the vegan chicken stock, salt, oregano, paprika, black pepper and nutritional yeast. Bring to a boil, then let simmer for 10 minutes.

Add the cooked and drained pasta and frozen peas to the pot, and crumble in the tofu. Let sit for an additional 5 minutes.

Serve and enjoy!