Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
Season with salt and pepper and garnish with parsley before serving.
Notes
No-Chicken broth and bouillon cubes are sold at Whole Foods, natural grocery stores, and many supermarket chains. If you can't find either of these, you can use vegetable broth.
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