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.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • 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.
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@Linorama
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@Linorama
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"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."
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  1. alexposa
    I'm a vegetarian/vegan but my parents aren't we all loved it. I like the taste of tofu by itself personally so I always make sure to add it when possible. I really hate the taste of zucchini so I added okra instead, which has more protien and makes the stew thicker. I don't use any tomato juice, instead I add about 4 cups vegetatable broth. You don't have to measure anything out and can substitute without any problems
    Reply
  2. Doreen in CA
    I liked this recipe for minestrone, but I've had better. The frozen tofu was a good idea, because freezing tofu gives it a more meat-like texture.
    Reply
  3. megano o
    FANTASTIC!! I just made this soup and it turned out SOOOO well!! Note that it does make a HUGE portion... but it's still great. I used 1 14 oz can of pinto beans, and a 14 oz can of northern beans in place of the kidney and it turned out really well... it's a super hearty soup, but definitely something I will make again! And I ommitted the carrot, zucchini, and tofu... (I was planning on adding the tofu, but with the extra beans I think it would've been too much). I also used seasoned diced tomatoes... anyways... I'm pretty sure whatever concoction you make will be great! Thanks for the recipe!
    Reply
  4. megano o
    FANTASTIC!! I just made this soup and it turned out SOOOO well!! Note that it does make a HUGE portion... but it's still great. I used 1 14 oz can of pinto beans, and a 14 oz can of northern beans in place of the kidney and it turned out really well... it's a super hearty soup, but definitely something I will make again! And I ommitted the carrot, zucchini, and tofu... (I was planning on adding the tofu, but with the extra beans I think it would've been too much). I also used seasoned diced tomatoes... anyways... I'm pretty sure whatever concoction you make will be great! Thanks for the recipe!
    Reply
  5. Wileysmom
    I had some firm low fat tofu that was expiring in a week so I hunted for tofu recipes and this one popped up. I had all of the ingredients on hand except for tomato juice. But I did have some V-eight. So I used that. I used low sodium soy sauce and didn't add salt (high blood pressure) but it still tasted great. I think it was a good idea to bake the tofu and add it later. My husband loved the kidney bean addition.
    Reply
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