Tofu Noodle Soup

1 pkg tofu frozen then thawed
3 Tbs oil
3 Tbs soy sauce
5 cups stock
3 cup each diced carrots, celery and frozen peas
1 Tbs poultry seasoning
4 oz egg noodles or fettuccini cooked
salt and pepper
fresh parsley to garnish

Freeze tofu overnight then thaw out. Squeeze thawed tofu to squeeze out excess water. Cut tofu into stips and brown in a skillet with 2 Tbs oil on medium high heat for a few minutes. Add soy sauce and remove tofu from pan. In a soup pot, fry veggies in remaining 1 Tbs oil for 5 minutes. Add stock, poultry seasoning, salt and pepper and bring to a boil. Boil soup for 5 minutes then add tofu and noodles. Remove from heat and serve garnished with fresh parsley.