Created By: Vegetarian frugal housewife
Difficutly: easy
Time: 2 Hours 30 Min
Portion: 10 servings
Ingredients:
Ingredients:
4-6 cups of water
1-2 celery stalks, slivered
3 medium mushrooms, chopped
3 cloves garlic, sliced fine
1 medium onion, diced
1 large carrot, cut in rounds
1 package firm tofu, cubed OR
1 package vegan “chicken” cutlets, cut in chunks
1 tsp thyme
pinch of ground cumin
1-2 tsp Italian seasoning
2-3 cubes vegetable bullion
2 large bay leaves
1 tbsp sea salt
2 handfuls of pasta, I use rotini shape
6-8 tbsp of nutritional yeast OR
2 cups of “No-Chicken” broth
1/2 tsp black pepper (or to taste
Directions:
1. Cut tofu in small cubes and fry in olive oil until slightly browned.
2. Marinade tofu in 1 cup water with salt and 3 tbsp dissolved yeast flakes, or in 1 cup of “No Chicken” broth, for 2-3 hours.
3. Heat the rest of the water with the remaining “No Chicken” broth or yeast flakes, until simmering.
4. Add the onions, spices and carrots, continuing to simmer.
5. Once tofu has finished marinating, add it to the soup pot.
6. Let tofu simmer in the broth for 35-45 minutes and then add any remaining vegetables.
7. Let the completed soup simmer until all veggies are cooked thoroughly.
8. Remove the bay leaves from the pot, add more salt and flavorings to taste.
9. Serve with a nice artisan bread and some cool iced tea.
* You can add other veggies such as broccoli, asparagus or corn kernels, if that’s how your Mom made it. 😉