Tofu Vegetable Soup
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 6
Pretty much our whole garden and fridge stock goes into this hearty, wholesome minestrone-esque bowl: eggplant, zucchini, onions, tomatoes and herbs came straight from the backyard, while organic (and local) kale, garlic, carrots, leeks, cauliflower and tofu flesh out the rest of the broth. Read more A Parmesan rind adds richness, while whole grain pasta lends a homey, stick to your ribs touch. Comfort in a bowl! See less
Ingredients
- 12 oz extra firm tofu, drained, pressed and cubed shopping list
- pinch black pepper shopping list
- ¼ tsp Cabernet Salt (or regular kosher salt) shopping list
- 2 tbsp olive oil shopping list
- 1 large onion, diced shopping list
- 1 large leek, sliced shopping list
- 1 medium eggplant, peeled and diced shopping list
- 1 (extra) large zucchini, diced shopping list
- 1 large carrot, diced shopping list
- 6 cloves garlic, minced shopping list
- 2 large tomatoes, diced shopping list
- 2 cups chopped cauliflower shopping list
- 10 cups water shopping list
- 3 tbsp tomato paste shopping list
- 1 tbsp nutritional yeast (optional, but definitely use if omitting Parmesan rind) shopping list
- rind from 1 wedge Parmesan (optional) shopping list
- 1 tbsp fresh thyme leaves shopping list
- 1 sprig fresh rosemary, whole shopping list
- 2 tsp basil shopping list
- 2 tsp oregano shopping list
- 1 tsp black pepper shopping list
- 1 tsp Cabernet Salt (or regular kosher salt) shopping list
- 1 cup whole grain small-cut pasta (use a GF pasta if desired) shopping list
- 1 small bunch kale, shredded shopping list
How to make it
- Toss tofu, pepper and ¼ tsp Cabernet salt in a bowl until coated.
- Place the oil in the bottom of a large pot and place over high heat.
- When shimmering, add the tofu in one layer and brown on all sides. Remove to a bowl with a slotted spoon.
- Reduce the heat to medium and add the onions, leeks, eggplant, zucchini and carrot. Cook until softened and browned, adding a touch of water if things stick too much.
- Stir in the garlic, tomatoes and cauliflower and cook another 3-4 minutes.
- Add water, tomato paste, nutritional yeast, Parmesan rind, herbs and black pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, for 20 minutes. Remove the Parmesan rind.
- Stir in the salt, tofu and pasta. Cook, uncovered, for 20 minutes, until pasta is cooked.
- Remove from heat and stir in kale until wilted. Serve.
People Who Like This Dish 3
- joshie703 Louisville, KY
- ttaaccoo Buffalo, NY
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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