Add the tofu and stir fry until it turns golden brown.
Add soy sauce, nutritional yeast flakes, and simmer until the sauce starts to evaporate/absorb into the tofu and becomes brown in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden-brown tofu with some little yummy browned bits from the sauce.
Prepare the Soup: warm the oil in a large pot of medium heat then add the carrots, celery, onion, and garlic.
Cook while continuing to stir for about 5 minutes, until the onion starts to lightly brown.
Add the bay leaf, thyme and a few grinds of black pepper.
Next, add the broth and then bring it to a boil.
Add the pasta to the pot, decrease the heat to medium and cook for about 6 minutes, or until angel hair is tender.
Stir in the tofu and any traces of nutritional yeast in the bowl.
Stir in the lemon juice and cook for a few more minutes until heated through.
Season with salt and/or pepper to taste then serve warm and enjoy!