1. Drain the tofu and gently press out any excess moisture over the sink. Use the largest holes of a box grater to grate the tofu into shreds. Set these aside.
2. Dice up the onion, 4 celery stalks and and 3 carrots. Set these aside.
3. Grate 3 garlic cloves, then finely chop up the leaves from 4 rosemary sprigs and 5 thyme sprigs, dividing them in half. Set these aside.
4. Place a 7-quart pot or Dutch oven over medium heat. Add 2 tablespoons of salted butter and 2 tablespoons of olive oil. Add half of the rosemary and thyme and 1/2 teaspoon mustard powder. Mix this together, then add half of the shredded tofu, spreading it out so that it evenly coats the surface of the pot. Season with salt and black pepper and cook for 6-8 minutes, flipping halfway through when the tofu is golden. Break up the tofu shreds as needed.
5. Transfer the first batch of tofu shreds to a bowl, then add the remaining tablespoon of butter and tablespoon of olive oil, herbs, and 1/2 teaspoon of mustard powder. Repeat the process with the second half of the tofu. Set all the cooked tofu aside.
6. There will still be some remaining herbs and fat in the pot, so add the onion, carrots and celery right in. Season liberally with salt and pepper. Add the garlic and stir. Cook the mirepoix down for 10-12 minutes, stirring occasionally, letting the vegetables soften.
7. While the mirepoix is cooking, whisk together 2 tablespoons of Better than Bouillon with 8 cups of warm water. Pour this into the pot, add 2 bay leaves and bring the soup to a simmer.
8. Simmer, covered, for 35-40 minutes. The longer it simmers, the more flavor will build.
9. After the time is up, taste and adjust with salt and pepper as preferred. Remove the bay leaves and add an additional 2 cups of water.
10. Bring the pot to a boil and break in 6 ounces of lasagna noodles. Stir and boil the noodles in the pot for 10 minutes.
11. After that, reduce the heat and stir in the shredded tofu and 1 heaping cup of frozen peas.
12. Squeeze in the juice from half a lemon, then taste and add salt and pepper as preferred.
13. Serve with fresh dill, scallions, lemon wedges and more black pepper. Enjoy warm!

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