Minestrone With Tofu Recipe

This hearty and flavorful Minestrone soup gets a protein-packed boost with crispy pan-fried tofu! Tender vegetables simmer in a rich broth, complemented by perfectly golden tofu nuggets that even meat-lovers will crave. Served with crusty bread, this vegetarian delight is a family favorite and a guaranteed crowd-pleaser. Get ready to drool!

Prep Time 20 mins
Cook Time 32 mins
Calories 167.8 kcal
Protein 23g
Rating 5.0 (2 Reviews)
Minestrone With Tofu 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Minestrone With Tofu

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How to Make Minestrone With Tofu

  1. Press the tofu to remove excess water. Cut into 1-inch cubes.
  2. In a bowl, toss the tofu cubes with 2 tablespoons tamari, 1 teaspoon garlic powder.
  3. Heat a large skillet over medium heat. Add tofu and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Set aside.
  4. While the tofu cooks, heat a large pot over medium heat. Add the diced carrots, onion, and zucchini and cook until softened, about 5 minutes.
  5. Add the vegetable broth, diced tomatoes, oregano, basil, salt, and pepper to the pot. Bring to a boil.
  6. Stir in the pasta and reduce heat to a simmer for 12-15 minutes, or until the pasta is cooked through.
  7. Add the cannellini beans during the last 5 minutes of cooking.
  8. Ladle the soup into bowls, and top each with a generous portion of the crispy tofu.
  9. Serve immediately with crusty bread. Store leftover tofu separately and reheat before adding back to the soup.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

18g

Fat

2g

Carbs

8g