First, cook the tofu: Heat 1 TBSP of the coconut oil in a sauté pan over medium heat. Meanwhile, drain the water from the tofu block, and cut it lengthwise into big strips, forming 6-8 pieces. Sauté the tofu on both sides until crispy. Transfer to a bowl, and mix in the soy sauce and nutritional yeast. Set aside.

Mince the shallot, peel and finely dice the carrot, and dice the celery stalks.

In a large pot, heat the remaining 1 TSP coconut oil. Add in the shallots, and cook for 3 minutes or until lightly browned.

Add in the vegetable broth and bring to a boil.

Remove the pot from heat, and add the Stash tea bags to the broth. Steep the tea for 7-10 minutes. Remove the tea bags, squeezing each one into the pot before you toss them.

Return the pot to the stove and bring the broth back to simmer.

Add in the carrots, celery, rice noodles, coconut milk and red curry paste. Cook over medium heat until the rice noodles and veggies are tender.

Meanwhile, cut the tofu into bite-sized pieces. Transfer the sautéed tofu and remaining soy sauce liquid into the soup. Stir well to combine.

Add in salt and pepper if you choose. Serve the soup while it’s hot!