Tofu Noodle Soup with Cilantro and Lime

More comforting than chicken noodle soup, this fragrant and flavourful tofu and vegetable soup is satisfying and easy to make.

1 pkg	Sunrise Medium Firm Tofu , diced
¼ cup	Olive Oil
1½ tsp	Chili Powder
1½ tsp	Ground Cumin
1 tsp	Salt
½ tsp	Black Pepper
½ tsp	Hot Pepper Flakes
Pinch	of Ground Cinnamon
1 stalk	Celery , diced
½ cup	Onion , diced
2 cloves	Garlic , minced
1 tbsp.	Fresh Thyme , finely chopped
2	Carrots , diced
8 cups	Vegetable Broth
1 tbsp.	Ground Tumeric
2	Bay Leaves
5 oz	Egg Noodles
2 cups	Packed Thinly Sliced Kale , stems removed
¼ cup	Fresh Cilantro , finely chopped
1 tsp	Lime Zest , freshly grated
¼ cup	Lime Juice , freshly squeezed
2 tbsp.	Toasted Sesame Seeds

In large saucepan set over medium-high heat, heat oil. Cook tofu, chili powder, cumin, salt, black pepper, hot pepper flakes and cinnamon, stirring occasionally, for 3 to 5 minutes or until well coated and fragrant.
Add celery, onion, garlic and thyme. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.
Stir in carrots, broth, turmeric and bay leaves; bring to a boil. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
Stir in egg noodles and kale; cook, stirring occasionally, for 5 to 6 minutes or until noodles are tender and kale is wilted. Discard bay leaves.
Stir in cilantro, lime zest and lime juice. Divide among bowls and garnish with sesame seeds.

For a spicy finish, serve with a drizzle of harissa sauce or habanero hot sauce.