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Substitute suggestion: Fustini's Thyme Balsamic Vinegar
In a medium skillet, heat Fustini's Garlic oil. When hot, add cubed tofu and cook until all sides are golden brown. Add Fustini's balsamic and soy sauce. Toss until tofu is coated.
In a medium stockpot, heat Fustini's Sage and Mushroom oil. When hot, add onions, garlic and carrots. Sauté until onions just start to soften. Add a splash of broth to deglaze the pan. Add the rest of the broth and the peas. Bring to a slow boil, then reduce heat to low and let simmer for 20 minutes.
Season with salt and pepper to taste. Increase heat to medium and return soup to a boil. Add tofu, then egg noodles. Cook about 10 minutes longer, or until noodles are al dente. Ladle into a bowl and garnish with scallions. Note: This recipe is a nice vegetarian twist on a traditional favorite.
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