This has been my most popular and most requested recipe. It started as a recipe called Warming Autumn Soup but has since transformed into a completely different recipe. I grind the rosemary with a mortar and pestle if it isn’t fresh so it mixes in better.
1 pkg Extra Firm Tofu cubed
3-4 cups noodles (optional)
4 cups Vegetable Broth
1 onion chopped
1 zucchini sliced & chopped
2 cups chopped carrots
2 cups chopped celery
2 cups cubed potatoes
2 tbsp butter
1 tbsp coriander
2 tbsp garlic
1 tbsp basil
1 tbsp oregano
1 tsp paprika
1 tsp rosemary
1 cup soy sauce
salt & pepper to taste
Cube the tofu and toss in soy sauce with 1 tbsp garlic. Marinate for at least 20 minutes.
Bring broth to a boil, then turn down to a simmer. Add spices, butter and vegetables, simmer until all vegetables are tender. Add tofu and simmer another 10-15 minutes. Add additional spices to suit your taste. This recipe is very approximate as it’s usually a dash of this and a dash of that when I’m making it! And the vegetables vary, as sometimes I throw in whatever we have that needs to get cooked. Feel free to improvise, but the coriander is a must!
