Chop tofu into 1-inch cubes. Pour the soy sauce over tofu and gently toss until soy sauce is evenly distributed. Let tofu marinate for 5 minutes.
In a non-stick pan or skillet, heat 1 tablespoon of olive oil. Once the oil is shimmering, add the tofu cubes. Cook and sauté tofu cubes until browned on all sides. Remove from the pan and set aside. To air-fry: toss tofu with 1 tablespoon of olive oil and soy sauce. cook tofu at 400 degrees F for 10 minutes, and shake the basket halfway.
In a dutch oven over medium heat, add the remaining olive oil. Add onion, carrots, and celery. Add a pinch of salt. Cook for 4-5 minutes, until tender. Then, add the crushed garlic and cook for 30 seconds, or until fragrant.
Add water, bouillon cubes, bay leaves, black pepper, dried parsley, and cayenne pepper.
Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes. Then, add the noodles and tofu. Bring to a boil over medium-high heat. Cook without a lid for 10 minutes, or until al dente. Add lemon juice to the soup. Combine well.
Serve and garnish with parsley or your choice of herbs.