Minestrone With Tofu Recipes
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*
Provided by White Rose Child
Categories Soy/Tofu
Time 32m
Yield 8-10 serving(s)
Number Of Ingredients 15
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.(All the tamari will be soaked up- this is fine.) 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 (don't they smell good!)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 (for crispiness)or microwave before adding to the soup.
Nutrition Facts : Calories 167.8, Fat 2.9, SaturatedFat 0.6, Sodium 318.3, Carbohydrate 26.4, Fiber 5.4, Sugar 4.7, Protein 11.6
MINESTRONE WITH TOFU
From Louise Hagler's Tofu Cookery. We can hardly wait for the first minestrone of the season and practically make a ceremony out of it, then make it all winter long. This is the best recipe I've found. We keep it in the fridge and eat it often. Reheats like a dream in the microwave.
Provided by Linorama
Categories One Dish Meal
Time 45m
Yield 11 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Mix together the soy sauce and 1/2 tsp garlic powder.
- Toss with the tofu cubes and spread on oiled cookie sheet.
- Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
- When done, set aside.
- Meanwhile heat oil and add the onion, carrots and zucchini.
- Sauté for 10 minutes.
- Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
- Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
- Add the kidney beans and the browned tofu cubes.
- Heat through and serve.
Nutrition Facts : Calories 150.1, Fat 4.6, SaturatedFat 0.7, Sodium 785.2, Carbohydrate 21.8, Fiber 3.9, Sugar 6.8, Protein 7.7
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