Minestrone With Tofu - cooking recipe

Ingredients

1 lb tofu, frozen, thawed, squeezed, and cut into 1/4-inch cubes
3 tablespoons soy sauce
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
1 medium zucchini, chopped
28 ounces canned diced tomatoes, undrained
4 cups water
2 cups tomato juice
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces broken spaghetti
15 ounces canned kidney beans, drained & rinsed

Preparation

Preheat oven to 375\u00b0F.
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.
Saute 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.