STREAMING NOW: The Delicious Miss Dahl

Minestrone With Tofu

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of my family's absolute favorite soups. The tender, succulent tofu nuggets are a big hit with non-vegetarians too. We always serve it with a loaf of freshly-cooked bread cut in thick slices... *drool*”
READY IN:
32mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again.
  2. Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!)Set aside.
  3. Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned.
  4. Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
  5. Sprinkle each bowl of soup with a handful of tofu cubes.
  6. When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: