Minestrone With Tofu

Ingredients

• 1 lb firm tofu, frozen and thawed
• 2-3 tablespoons tamari
• 1/2 teaspoon garlic powder
• 1 onion, chopped
• 2 carrots, sliced
• 1 zucchini, peeled and sliced (or 2 small)
• 4 cups water
• 2 cups low-sodium tomato juice (I use V8)
• 2-3 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 tablespoon black pepper
• salt, to taste
• 3 ounces whole wheat spaghetti, broken or other pastas, shapes
• 2 cups low-sodium kidney beans (I cook my own) or 1 (19 ounce) can kidney beans

Directions

1. 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. 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. 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. 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. 5

   Sprinkle each bowl of soup with a handful of tofu cubes.

6. 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.