This soup packs a lot of flavor, and is very filling. It is one of my favorite tofu soups That I have created. It is simple to make and has very simple ingredients. It requires no more work than a traditional minestrone and it is more healthy for you. It is completely plant-based with the added protein of the tofu and beans.
1 pkg extra firm tofu, crumbled
1 onion, diced
1 carrot, diced
1 celery, diced
salt and pepper
2 cloves garlic, minced
2 tbsp tomato paste
4 c. a vegan beef flavored broth
1 can white beans, drained and rinsed
1 928 oz) can diced tomatoes
1 tsp thyme
- In a large heavy pot add either coconut oil or water to the pan and bring the heat to medium. Add the crumbled tofu and cook while stirring until the tofu turns a golden brown. Add the onion, carrot, celery, salt, pepper, and thyme. Add more water if needed to prevent burning or sticking. Cook for about 10 minutes or until the vegetables are slightly tender.
- Add the garlic and cook for 2 minutes.
- Add the tomato paste, tomatoes, broth and beans and stir to combine so the tomato paste melts into the soup completely.
- Bring the soup to a boil and reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent burning or sticking to the bottom of the pan. The vegetables should be tender when pricked with a fork. Check the seasoning and add more salt and pepper if needed. Ladle into bowls and serve.