One-Pot Asian Tofu & Udon Soup

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate. • Return saucepan to high heat with a drizzle of olive oil. Cook broccoli, carrot and onion, tossing, until just tender, 3-4 minutes. • Add half the garlic and cook until fragrant, 1 minute.

• To the saucepan, stir in sweet soy seasoning, the boiling water (2 1/2 cups for 2 people / 5 cups for 4 people) and plant-based Asian mushroom sauce. • Add udon noodles and cover with a lid. Simmer, until noodles are cooked, 1-2 minutes. • Gently stir noodles with a fork to separate. • Stir in cooked tofu until combined. Season to taste with salt and pepper.