- 1 tablespoon olive oil, divided
- 1 package extra firm tofu, diced
- 1 teaspoon black pepper
- 1 large Vidalia onion, chopped
- 3 carrots, chopped
- 4 large cloves garlic, chopped finely
- 1 tablespoon turmeric
- 1/2 cup sliced mushrooms
- 1/2 cup dry quinoa, rinsed
- 2 cups vegetable broth
- 2 cups water
- 1 bunch kale, leaves only, chopped
- 1/4 cup or so white miso
- 1 red bell pepper, chopped
- 3 scallions, chopped
Preheat the broiler. Pour 2 teaspoons olive oil on a baking sheet and add teh tofu. use your hands to evenly distribute the oil on the pan and on the tofu. Sprinkle on black pepper. Place under broiler.
Place a large pot over medium heat. Add remaining olive oil, when oil is not add onions and carrots. Saute, stirring often until veggies are tender, aobut 5 minutes.
Add the garlic, turmeric and mushrooms, stir.
Add the quinoa, broth and water, turn the heat to medium-high, cover and simmer for 15 minutes.
After 15 minutes remove tofu from broiler. It should be nice and brown on top and bottom.
Add the kale and tofu to the soup. Reduce heat to medium, cover and cook about 3 minutes.
Remove from heat and add the peppers and scallions.
I add 3/4 tablespoon miso to the soup bowl and add a little soup broth. Dissolve the miso well, then add the soup to the bowl and serve. I served vegetable spring rolls with the soup.