1 Preheat oven to 200°C (400°F). Press the extra-firm tofu for 15–20 minutes to remove excess water, then slice into thin strips.

2 In a bowl, toss the tofu strips with 2 tbsp tamari, 1 tbsp lemon juice and 1 tsp poultry-style seasoning. Let marinate 10 minutes.

3 Line a baking sheet with parchment and arrange tofu strips in a single layer. Bake 20–25 minutes, flipping once halfway, until the edges are golden and slightly firm (this crisps them without oil).

4 While tofu bakes, heat a large pot over medium heat and add 2 tbsp vegetable broth. Sauté the diced onion and minced garlic in the broth, stirring and adding a splash more broth if they start to stick, until translucent, about 4–5 minutes.

5 Add sliced carrots, celery and mushrooms to the pot. Stir in the remaining tamari, nutritional yeast (if using), bay leaf and poultry-style seasoning. Pour in the gluten-free vegetable broth and bring to a gentle simmer.

6 Simmer the broth and vegetables 10–12 minutes, until the carrots are tender but not mushy.

7 Cook the gluten-free noodles according to package instructions. For rice noodles, soak or boil separately per package directions, then drain.

8 Add the cooked noodles and baked tofu strips to the pot. Stir in the remaining 1 tbsp lemon juice, taste and adjust salt and pepper as needed. Warm through 1–2 minutes so flavors meld.

9 Remove the bay leaf. Serve hot, garnished with chopped parsley or dill. Enjoy your comforting, oil-free vegan ‘chicken’ noodle soup!