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Cook pasta according to package instructions. Drain and set aside.
In a medium-sized bowl, pour soy sauce over cubed tofu. Mix gently until the tofu absorbs the soy sauce.
Heat ½ of the olive oil in saucepan over medium-high heat, add tofu and sauté until evenly browned on all (or most) sides.
Move the tofu to one side of the pan. Add remaining olive oil and add minced garlic. Cook for 1 minute, do not brown. Add carrot, celery, kale, mushrooms, and ground ginger. Stir and cook for 3 minutes.
Add the vegetable broth and simmer for 5 minutes.
Add frozen peas and simmer for another 3-5 minutes, or until the vegetables are just tender.
Taste and adjust seasoning.
Keep pasta and soup separate until ready to serve. Divide cooked pasta into bowls and top with hot soup.