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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 10 |
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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* Ingredients:
1 lb firm tofu, frozen and thawed |
2 -3 tablespoons tamari |
1/2 teaspoon garlic powder |
1 onion, chopped |
2 carrots, sliced |
1 zucchini, peeled and sliced (or 2 small) |
4 cups water |
2 cups low-sodium tomato juice (i use v8) |
2 -3 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1/2 teaspoon garlic powder |
1/4 tablespoon black pepper |
salt, to taste |
3 ounces whole wheat spaghetti, broken or 3 ounces other pastas, shapes |
2 cups low-sodium kidney beans (i cook my own) or 1 (19 ounce) can kidney beans |
Directions:
1. 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.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again.
2. 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 (don't they smell good!)Set aside.
3. 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.
4. Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
5. Sprinkle each bowl of soup with a handful of tofu cubes.
6. When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.
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