1. Marinate diced tofu in a mix of broth, soy sauce, white wine vinegar, poultry seasoning, and a bit of olive oil. 2. Pour the marinade over the tofu and let it soak for about 30 minutes.
3. After the tofu has marinated, arrange the pieces on a parchment paper-lined baking sheet and bake them for about 30 minutes, until they darken and shrink a bit.
4. Sweat leeks, celery, carrots, and minced garlic in oil. Sweat the veggies until they soften up a bit. 5. Add wine and simmer. 6. Stir in broth, dried thyme, bay leaf and turmeric. 7. Simmer the soup for 20 minutes.
8. Stir the baked tofu and some cooked pasta into the soup. Season it with salt & pepper to taste. 9. Ladle into bowls & serve.