Tofu & Rice Soup

TOFU & RICE SOUP

After a busy week, this Tofu and Rice soup was perfect on a gloomy Sunday. Chilly, wet weather always makes us crave soups and there's just something nice about a one pot meal - the clean up, for one, is a breeze.  This is a simple soup with only a few ingredients that reminded us of the childhood comfort of chicken soup and rice.  The "secret ingredient" here is turmeric.  Turmeric is a spice common in Indian and South Asia cuisines. It is reported to have many health benefits and gives the soup a beautiful yellow hue. You don't need a lot because it packs a punch! We used a simple kombu broth for this soup, but your favorite veggie stock will work great. Enjoy with a warmed hunk of bread.

INGREDIENTS

• 1/2 a block of extra firm tofu cut in to 1/4" cubes
• 2oz of vegan butter
  
• 2 quarts of vegetable broth
• 1/2 cup if chopped onions
  
• 1/2 cup of chopped celery
• 1/2 cup of chopped carrots
• 1/2 cup of jasmine rice
  
• 1/2 tsp of ground turmeric 
• Salt & Pepper to taste
  

DIRECTIONS

In a medium size sauce pan melt the butter.  Add the chopped onions and celery and saute for a few minutes, until they look translucent.
Add the cubed tofu and the turmeric, cook for 5 minutes browning the cubes slightly. Add the carrots and rice, continue to cook for a few more minutes.  Stir to coat all the rice with the oil and turmeric.
Pour in the vegetable broth and simmer on medium until it starts to boil.  Reduce heat to low and simmer until the rice is soft, about 20 minutes.  Enjoy!