Squeeze excess water out of tofu. You can do this by hand or with a tofu press.
Cut into small cubes and place on a paper towel or clean kitchen towel to drain.
In a large soup pot, sauté carrot, celery, fennel, and onion in oil over medium (not high) heat until onion begins to turn translucent.
Add garlic and sauté for one additional minute.
Turn heat to high and add water, fresh parsley, and seasonings. Cover and bring to boil.
When water comes to boil, stir in pasta. Boil, uncovered, until pasta is tender. (Cooking time will vary depending on type of pasta used.)
Add tofu during last one minute of cooking time. Serve hot.
Notes
Freezing tofu gives it a meatier texture and helps it to hold together in the soup.* * * This recipe for Italian Vegetable Soup with Pasta and Tofu is . . . … gluten-free, plant based, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.