Do you have sniffles? Me too. This soup is the vegan answer to chicken noodle soup.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Olive oil
- 1-½ cup Diced yellow onion
- 1-½ cup Diced celery
- 1-½ cup Diced Carrots
- 1 teaspoon Salt
- ½ teaspoon Freshly cracked black pepper
- ¼ teaspoons Cayenne pepper
- 1 teaspoon Fresh thyme, chopped
- 3 whole bay leaves
- 8 cups Vegetables soup
- 1 box (15 oz size) Great Northern Beans
- 2 tablespoons Chopped fresh parsley
- FOR THE TOFU:
- 1 packet (approx. 11-14 oz. size) Extra Firm Organic Tofu
- 1 tbsp Olive oil
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Heat a large pot over medium heat and add the olive oil. Add the onions to the skillet, stirring frequently. Repeat with celery and carrots. Add salt, pepper, cayenne pepper, thyme and bay leaves. Stir frequently until vegetables are tender, about 10 minutes. Add vegetable broth and beans. Bring to a boil over high heat, then lower the heat to simmer the soup.
For the tofu:
While the soup is simmering, cut the tofu into 4 long planks and press it against two paper towels to squeeze out extra moisture. Cut into ½ inch cubes and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Cook the tofu in two batches, cooking it on both sides for about 5 minutes on each side, or until the tofu is golden brown.
Add the tofu to the simmering soup. Add the parsley and remove the bay leaves. Divide into large bowls for an appetizer or smaller bowls to accompany a meal. Garnish with a sprig of parsley and serve immediately.
