Start by making the baked tofu. Preheat the oven to 200°C.

Dice the tofu or break it into small chunks and transfer to a bowl. Add the olive oil and soy sauce, and season with salt and pepper.

Toss to fully coat the tofu, then bake for 30 minutes on a baking tray lined with parchment paper. Once golden and crispy, remove the tofu from the oven and set aside. (alternatively, use vegan chicken pieces and add to saucepan).

Meanwhile, in a large saucepan, heat the olive oil over medium heat and sauté the onion for 2 to 3 minutes, until softened.

If you’re using vegan chicken pieces, add the chicken, along with the herbs, and cook for another 4 to 5 minutes, until the chicken starts to brown slightly.

Add the garlic, carrots, and celery, and cook for another 5 minutes to soften up the veg before pouring in broth and water, along with the lemon juice, bay leaves, and fresh herbs (if using).

Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for 10 minutes, then add the pasta and increase the heat to medium.

Cook for another 10 minutes at a gentle boil, then add the corn and baked tofu “chicken” (if using) and simmer for a few minutes more.

Remove the bay leaves before serving. Season with salt and pepper. If the pasta has thickened the soup too much, feel free to add a little extra water and adjust the seasoning accordingly.

Garnish with herbs and a sprinkle of Almond Parm, if you like.