Soup w tofu and veggies inspired by Thai tofu vegetable soup on vegancooking.livejournal.com
6 cups veggie broth
1 cube of firm tofu, cubed (I used five spice marinated, but you can use plain OR marinate your own)
4 cups varied cut stir fry veggies (I prefer carrots, onions, broccoli, snap peas, baby corn, mushrooms, and waterchestnuts)
1 handful chopped fresh Basil (recipe called for cilantro but I used what I already had)
4-5 cloves of Garlic, minced
1 Tablespoon Tamari (or soy sauce)
1 Tablespoon Olive Oil
Heat Oil in bottom of pot and add minced garlic when heated. Cook garlic until it turns golden brown, then add tamari sauce and allow to sizzle for a minute or so. Add broth to pot and bring to a boil. Once broth begins to boil add vegetables, tofu, and herbs and lower to a simmer for 5-10 minutes. You will want to cook the veggies until they are cooked through, but not so long that they become soft and smushy. Add seasonings and condiments to alter flavors after serving.
This soup will keep you warm on these cold days that we are having and will also help you fight that cold thats going around!