Magnificent Minestrone

3 Tbsp. soy sauce
1 tsp. garlic powder
1 lb. tofu, frozen, thawed, squeezed out, and cut into 3/4-inch cubes
1 medium-sized onion, chopped
2 carrots, sliced
1 medium-sized zucchini, sliced
2 Tbsp. olive oil
1 28-oz. can tomatoes, chopped
4 cups water
2 cups tomato juice
2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 oz. noodles or broken spaghetti
1 15-oz. can kidney beans

• Preheat the oven to 375ºF.
• Mix together the soy sauce and 1/2 tsp. of the garlic powder and mix and squeeze into the tofu cubes. Bake the tofu on an oiled cookie sheet for 10 minutes. Turn the cubes and bake 5 minutes more. Set aside.
• Sauté the onion, carrots, and zucchini in the olive oil for about 10 minutes. Combine the sautéed vegetables in a soup pot with the tomatoes, water, tomato juice, basil, oregano, remaining garlic powder, salt, and pepper. Bring to a boil and add the spaghetti.
• Simmer for 15 minutes, then add the kidney beans and browned tofu cubes. Serve when the beans and tofu are heated through.

Makes 11 1-cup servings