Prep 10 mins
Cook 25 mins
I came up with this recipe on a whim, and it can be adjusted many ways to serve your personal needs. I recommend silken tofu with a side of white rice, but you can use an firmness you like as well as any side dish you like. Try it with some noodles and you have yourself a Mock Chicken Noodle Soup.
- 16 ounces silken tofu
- 1 leek
- 2 carrots
- 6 cups vegetable broth (or 6 bouillon cubes with 6 cups water)
- 1 (8 ounce) can collard greens
- cayenne, to taste
- garlic powder, to taste
- celery seed, to taste
- Drain your tofu then cube. The size of the cube depends on your preference. I find that very tiny cubes absorb more flavor, and give it more of a soup look than big chunks.
- Finely chop your carrots and leeks. Do not put them in the food processor. You want them to be big enough to crunch down on but small enough to have along with other things on your spoon. Drain your collards of any juice in the can and add in about 1/3 can. If you think you'd like more or less, adjust to your taste.
- Bring your broth to a rapid boil. Slowly add in your vegetables. Allow them to boil for 10 minutes to soften some. Then add tofu.
- Let this boil for another 10 minutes then add in your cayenne, garlic powder, and celery seed. I put in a dash of them all but put in what your taste allows for. Then let boil for an additional 2-3 minutes Serve.