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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
1 lb tofu, frozen, thawed, squeezed, and cut into 1/4-inch cubes |
3 tablespoons soy sauce |
1/2 teaspoon garlic powder |
2 tablespoons olive oil |
1 medium onion, chopped |
2 carrots, chopped |
1 medium zucchini, chopped |
28 ounces canned diced tomatoes, undrained |
4 cups water |
2 cups tomato juice |
2 teaspoons basil |
1 teaspoon oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 ounces broken spaghetti |
15 ounces canned kidney beans, drained & rinsed |
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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