Magnificent Minestrone

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind