Chunky veggie soup with ginger tofu steaks

Chunky veggie soup with ginger tofu steaks

serves 4 with a side dish or

2 as a main course (two bowls soup plus two tofu steaks each)

Tofu steak;

Drain 1 pound firm tofu

Cut the tofu in half width-wise, and place each half on its side then slice in half again, making 4 tofu steaks.

Preheat oven to 375 degrees.

3/4 cup water

1 TBSP melted coconut oil

2 TBSP fresh minced ginger

1 TBSP fresh chopped garlic

2 TBSP apple cider vinegar

1 tsp agave nectar

Place all ingredients in a glass casserole dish and mix with a fork.  Place tofu steaks in dish and bake for 10-15 minutes, or until top is browning.  Flip over and repeat on the other side until both sides are brown.  

To make the soup;

1/2 onion- sliced

3-4 cloves fresh garlic- chopped

Fry garlic in a tsp coconut oil until golden brown, add onion and fry two more minutes.

4 inch piece daikon- cut into 1/2 inch chunks

2 1/2 carrots- sliced in thick chunks

1 large kale leaf- ripped in large pieces

1 celery stalk- sliced in thin chunks

1 portabella mushroom- thinly sliced

1 cup broccoli- slice the florets in half

1 tsp salt

Bring 4 cups water to a boil and throw in onion and garlic when done.  Add carrots, kale and daikon and cook 2 minutes.  Turn the heat down to medium and add celery, portabella mushroom, broccoli, and salt.  Let cook for 5 minutes or until veggies are tender but still firm.  (For softer veggies, let cook 10 minutes)

Place a tofu steak in the middle of a soup bowl and cover with chunky veggie soup.  Serve immediately.

Alternatively, if you have a large casserole dish you can cook this all with one step.  You would place raw cut tofu in the dish and cover with ingredients for soup (include water), some ginger and let bake at 375 degrees until veggies are tender.  You can also halve the soup recipe if you want to make this in a small casserole dish and it is equally amazing, you just can't make as much with a small casserole dish, which is why I opted to make a soup.  :)