Lemon Orzo Soup with Marinated Tofu
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A zesty, filling soup perfect for a cold day. Marinate the tofu the day before for optimal flavor, then throw everything together on the stove top the next day!
The Soup Ingredients
- 15 Garlic Cloves, minced
- 2 tablespoons Olive oil
- 1.5 tablespoons dry Dill
- 1 lemon, juiced
- 8 ounces Orzo Pasta
- 3 tablespoons Nutritional Yeast
- 1 tsp of lemon pepper
- 2 tsps black pepper
- 1 tsp salt
- 2 tsps parlsey
- 1 can of Cannellini Beans, rinsed and drained
- 1 can of garbanzo beans, rinsed and drained
- 1 pint of Cherry or Grape tomatoes
- 2 containers reduced sodium vegetable broth
- 1 recipe lemon tofu.
- Cut your cherry tomatoes in half (or in quarters if they are large), set aside.
- Heat a large pot on medium high and add 2 tbsp of olive oil. Add your minced garlicand cook for about 3 minutes on medium heat, just until fragrant. You don’t want it to brown or even crisp to golden.
- Drain the tofu from the marinade and pour the marinade directly into the pot.
- Add the tomatoes and cook covered for 10 minutes, or until the tomatoes start to shrivel.
- Add the stock, the lemon juice, yeast, salt, pepper, dill, garbanzo beans and cannellini beans.
- Let cook for 25-30 minutes.
- Add the orzo pasta and the tofu, and cook for 11-15 minutes. Add water if the soup is too thick.
- Taste and adjust seasoning.
The Tofu Ingredients
- 1/2 tsp of Kosher salt
- 1 tsp black pepper
- 4 cloves of Garlic
- 1.50 tbsp Miso Paste
- 1/4 cup Apple cider vinegar
- 2 tbsp Nutritional yeast
- 1 tsp Oregano
- 1 tsp Basil Leaves (Dry)
- 1 tsp parsley
- 1 container (13.5 oz ea.) Extra Firm Tofu
- 2 lemons, juiced
- 2 Teaspoons of Olive Oil
- ½ cup of warm water
- Press the tofu, then cut into cubes.
- Mince your garlic.
- In a container with a lid, add the lemon juice, water, vinegar and the miso, then whisk until the miso dissolves into the liquid.
- Add the garlic, the nutritional yeast, the olive oil, the oregano, the basil, pepper and the salt.
- Place the tofu in the container and seal with the lid. Shake the container well, then refrigerate overnight to marinade for best flavor. If short on time, 1 to 2 hours will do.
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