Minestrone With Tofu

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

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

Recipe

• 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.