Vegetarian Minestrone Soup with Tofu.
Ingredients.
3 tbsp soy sauce
1 tsp hing
1 block tofu
2 carrots, chopped
1 zucchini, chopped
2 tbsp olive oil
1 28 ounce can crushed or diced tomatoes
4 cups water or vegetable broth
2 cups tomato juice
2 tsp basil
1 tsp oregano
1/4 tsp pepper
1/2 cup small pasta
1 15 ounce can kidney beans
Preparation.
Press the tofu well, then freeze until solid. Thaw and press again, then chop into 1 inch cubes.
Heat oven to 375 degrees.
In a small bowl, combine soy sauce and hing. Arrange tofu on a lightly greased baking pan, and cover with soy sauce mixture. Bake for ten minutes, toss gently, then bake for 5 more minutes.
In a large pot, sautee the carrots and zucchini in olive oil for 6-8 minutes, until almost soft. Add remaining ingredients, except beans. Stir to combine well and bring to a low simmer. Allow to cook for at least 20 minutes. Add beans and tofu, and cook for a few more minutes.