Here is a tasty, simple, tofu soup recipe. The original recipe was followed for the most part except tofu chopped into small squares was substituted for beans. Instead of only sweet potatoes, two sweet potatoes and two Yukon gold potatoes were used. Water with basil, parsley, oregano, black pepper, salt, and a table spoon or two of nutritional yeast was used in place of broth and “Italian seasoning”. Avocado, extra garlic and kale were added too. As the original author noted, “It is scrumptious…”.
The directions are simple and straightforward. Chop onions and saute them with tofu and spices in olive oil on medium heat in a medium / large soup pot. (Could even begin with sauteing / frying tofu to make it crisp) Add the potatoes after 6 to 10 minutes or longer depending on how cooked you want things to be. Next add water and spices and bring to a boil. After the water boils, reduce to medium / low and simmer until potatoes are cooked / soft. Remove from heat, let cool and serve. The original recipe says to add the kale at the same time as the potatoes. If you prefer crisper kale, try adding the kale after the water boils and heat is turned down.
Here’s the original recipe:
Here’s a few photos of the process