Minestrone With Tofu
This is one of my family's absolute favorite soups. The tender, succulent tofu nuggets are a big hit with non-vegetarians too. We always serve it with a loaf of freshly-cooked bread cut in thick slices... *drool*
Steps
Gently squeeze excess water from the tofu.
Dice it into small-ish cubes , and transfer to a large bowl.
Pour in the tamari , 1 tbsp at a time , stirring to coat evenly.
Stir with a wooden spoon to avoid breaking the cubes.
Sprinkle on the garlic powder and stir again.
Place the cubes in a single layer on a cookie sheet and bake around 325 f for 10 minutes.
Turn the cubes and bake about 5 more minutes , till golden brown on all sides set aside.
Meanwhile , soften the carrot , onion and zucchini in a little water , in a large pot.
When onions are softened , add all the other ingredients except the pasta , and beans if canned.
Bring to a boil , and add the pasta.
Reduce the heat to a simmer for 15 minutes.
About 5 minutes before serving , add beans.
Sprinkle each bowl of soup with a handful of tofu cubes.
When storing leftovers , put the tofu in a seperate container and warm the cubes briefly in a toaster oven or microwave before adding to the soup.
Ingredients
firm tofu, tamari, garlic powder, onion, carrots, zucchini, water, low-sodium tomato juice, dried basil, dried oregano, black pepper, salt, whole wheat spaghetti, low-sodium kidney beans