For the Tofu:<\/strong> For the Tofu<\/strong>
\n1 tbsp oil
\n1 block Extra firm tofu
\n1 tsp poultry seasoning
\nFor the Soup:
\n2 tbsp oil
\n1 cup onion diced
\n2 cups carrot diced
\n1 cup celery diced
\n8 cups vegetable broth
\n1 tsp oregano
\n1 tsp basil
\n1 tsp poultry seasoning
\n8 oz pasta
\nfresh parsley for garnish<\/p>\nFor Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n
<\/h4>\n
\nInstrucciones<\/h2>\n
\nPress tofu in the tofu press for 10-12 minutes tightening the knobs every 3-4 minutes. Drain off water.
\nCut tofu into cubes.
\nSeason tofu with seasoning.
\nSaute tofu in a medium sized skillet over medium heat until gold brown.
\nSet aside.
\nFor the Soup<\/strong>
\nIn a stock pot, warm the oil. Saute onions for 2-3 minutes.
\nAdd in the diced carrot and celery to the onion mixture. Saute until all vegetables are softened.
\nAdd vegetable broth to stock pot. Bring to a slow boil.
\nAdd pasta to pot, boil for 8 minutes or until pasta is done.
\nAdd cooked tofu and serve.<\/p>\n\n