Ingredients for Minestrone With Tofu
- Firm Tofu
- 2 tablespoons tamari (or soy sauce)
- 1 teaspoon garlic powder
- 1 medium onion, chopped
- Carrots
- 1 medium zucchini, diced
- Water
- Low Sodium Tomato Juice
- Dried Basil
- Dried Oregano
- Black Pepper
- Salt
- Whole Wheat Spaghetti
- Low Sodium Kidney Beans
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How to Make Minestrone With Tofu
- Press the tofu to remove excess water. Cut into 1-inch cubes.
- In a bowl, toss the tofu cubes with 2 tablespoons tamari, 1 teaspoon garlic powder.
- 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.
- 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.
- Add the vegetable broth, diced tomatoes, oregano, basil, salt, and pepper to the pot. Bring to a boil.
- Stir in the pasta and reduce heat to a simmer for 12-15 minutes, or until the pasta is cooked through.
- Add the cannellini beans during the last 5 minutes of cooking.
- Ladle the soup into bowls, and top each with a generous portion of the crispy tofu.
- 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