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TOFU LENTIL MINESTRONE SOUP

Embrace the cozy vibes with our Gluten-Free and Dairy-Free Tofu Lentil Minestrone – the ultimate cuddle-up companion for chilly days! Picture this: a steaming bowl, brimming with tender lentils, protein-packed tofu, and a symphony of Italian herbs dancing in every spoonful.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Course: lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 tbsp tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 can diced tomatoes, undrained
  • 8 cups gluten-free vegetable broth or water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • 1 block firm tofu, pressed and diced
  • ½ tsp turmeric powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Prepare Tofu:
    Press the tofu to remove excess water. Dice it into small cubes.
  2. Sauté Vegetables:
    In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. Add Lentils and Tomatoes:
    Stir in the dried lentils, diced tomatoes (with their juice), and gluten-free vegetable broth or water.
  4. Season the Soup:
    Add dried oregano, dried basil, dried thyme, salt, and pepper. Stir well to combine.
  5. Simmer Lentils:
    Bring the soup to a simmer and let it cook for about 20-25 minutes or until the lentils are tender.
  6. Cook the Tofu:
    Place the tofu in the seasoning and Stir gently. Add the tofu to a heated pan and let it simmer for 5 minutes each side.Once brown on both sides, remove from pan.
  7. Taste the soup and adjust the seasoning if needed. Add more salt and pepper according to your preference. Add in your tofu and parsley and enjoy!