Minestrone With Tofu

READY IN: 45mins
Recipe by Linorama

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.

Top Review by Caryn Gale

I made this soup tonight. I am following a low-carb diet and been eating lots of soup and was looking for something besides plain vegetable and clear chicken soup that fits the bill. I have added tofu to my soup in the past, but it always just sucked up all the flavor of the soup and the tofu was good, but the soup bland. Cooking the tofu first was the best idea. Just for the record, I did not add carrots or spaghetti and cut back on the tomatoes. This was still great and I will add it to my cookbook permanently. Thanks.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix together the soy sauce and 1/2 tsp garlic powder.
  3. Toss with the tofu cubes and spread on oiled cookie sheet.
  4. Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
  5. When done, set aside.
  6. Meanwhile heat oil and add the onion, carrots and zucchini.
  7. Sauté for 10 minutes.
  8. Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
  9. Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
  10. Add the kidney beans and the browned tofu cubes.
  11. Heat through and serve.

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