Italian Vegetable Soup with Tofu

Step 1

In a large bowl, combine tofu cubes with 1 tablespoon olive oil and 2 teaspoon Italian seasoning. Toss until evenly coated. Set aside to marinade while you prepare other ingredients.

Step 2

In a large pot, warm remaining tablespoon of olive oil over medium heat. Add the shallot (or onion) and cook for 3-5 minutes, until translucent.

Step 3

To the pot, add the marinated tofu. Cook, until golden brown on the edges, stirring intermittently, for about 5-8 minutes.

Step 4

Next add the mushrooms and garlic. Continue to cook, while stirring intermittently, for 5 more minutes.

Step 5

Pour in the broth, tomatoes with their juices and tomato paste. Bring to a low boil then reduce to a simmer. Add chopped kale and peas. Cook until heated through.

Step 6

Lastly, stir in the chopped sundried tomatoes and sliced olives. Finish with a squeeze of lemon juice. Serve warm with dairy-free parmesan and your favorite crusty bread, and enjoy!