Minestrone With Tofu Recipes

JAMIE'S MINESTRONE

Steps:

• In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
• Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
• Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
• Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

MINESTRONE WITH TOFU

Steps:

• Preheat oven to 375°F.
• Mix together the soy sauce and 1/2 tsp garlic powder.
• Toss with the tofu cubes and spread on oiled cookie sheet.
• Bake 15 minutes, flip and bake another 15 minutes until cubes crisp up.
• When done, set aside.
• Meanwhile heat oil and add the onion, carrots and zucchini.
• Sauté for 10 minutes.
• Then add the tomatoes, water, juice, basil, oregano, garlic powder, salt & pepper.
• Bring to a boil and add the broken spaghetti; simmer for about 15 minutes.
• Add the kidney beans and the browned tofu cubes.
• Heat through and serve.

MINESTRONE WITH TOFU

Steps:

• 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.
• 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.
• 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.
• Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
• Sprinkle each bowl of soup with a handful of tofu cubes.
• 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.

SLOW-COOKER MINESTRONE

Steps:

• Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.