#263 The Case of Vegan Chicken Soup

 

1-1/2 lb extra-firm tofu

3 tablespoons olive oil, separated

1 tablespoon soya sauce

salt

pepper

1 large onion, chopped

1 teaspoon thyme

1 teaspoon rosemary

4 garlic cloves, sliced

2 carrots, chopped

1 large celery stick, sliced

8 cups water

8 rounded teaspoons (for 8 cups) vegetable bouillon powder

2 tablespoons lemon juice

2 bay leaves

3/4 cup pearl couscous (or use leftover, cooked rice like I did in the photo)

1 cup corn (fresh, frozen or canned)

nutritional yeast to taste

8 sprigs fresh thyme

 

Preheat oven to 400ºF.

 

Break the tofu into pieces onto a parchment-paper-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and the soya sauce. Season with salt and pepper to taste then toss to fully coat the tofu.

Bake for 30 min. until golden and a little crispy.

Meanwhile, in a large pot, heat the remaining olive oil over medium heat and sauté the onion for 2 min., until softened. 

Add the herbs and cook for another 4 min., until the onion starts to brown.

Add the garlic, carrots and celery and cook for another 5 min.

Pour in the water, vegetable bouillon powder, lemon juice. Add the bay leaves. Bring to a boil then cover and simmer for 10 min.

Add the couscous and cook for another 10 min. (If using leftover rice, continue to cook for 10 min.)

Stir in the corn. If fresh or frozen, bring back to a boil.

 

Add the baked tofu (and rice) and heat to serving temperature.

Remove the bay leaves and season with nutritional yeast and salt to taste.

Ladle into shallow bowls and garnish with the fresh thyme sprigs.

Serves 4.

♥ Becki