Total Time
32mins
Prep 12 mins
Cook 20 mins

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 Nutrition

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.
Most Helpful

5 5

This is an absolutely scrumptious soup! The tofu nuggets are a wonderful touch. A big hit with the whole family!

5 5

Loved it! Even my DH had some and commented it had alot of flavor! I didn't have frozen tofu, so used firm, squeezing out the excess water. I halved the recipe. Thanks for a good recipe!