Minestrone With Tofu

• 1 lb firm tofu, frozen and thawed
• 2 -3 tablespoons tamari
• 1/2 teaspoon garlic powder
• 1 onion, chopped
• 2 carrots, sliced
• 1 zucchini, peeled and sliced (or 2 small)
• 4 cups water
• 2 cups low-sodium tomato juice (I use V8)
• 2 -3 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/4 tablespoon black pepper
• salt, to taste
• 3 ounces whole wheat spaghetti, broken or 3 ounces other pastas, shapes
• 1 cups low-sodium kidney beans (I cook my own) or (19 ounce) can kidney beans

1. Gently squeeze excess water from the tofu. Dice it into small-ish cubes, and transfer to a large bowl. Pour in the tamari, 1 Tbsp at a time, stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.(All the tamari will be soaked up- this is fine.) Sprinkle on the garlic powder and stir again.
2. Place the cubes in a single layer on a cookie sheet and bake around 325 F for 10 minutes. Turn the cubes and bake about 5 more minutes, till golden brown on all sides (don't they smell good!)Set aside.
3. Meanwhile, soften the carrot, onion and zucchini in a little water, in a large pot. When onions are softened, add all the other ingredients EXCEPT the pasta, and beans if canned.
4. Bring to a boil, and add the pasta. Reduce the heat to a simmer for 15 minutes. About 5 minutes before serving, add beans.
5. Sprinkle each bowl of soup with a handful of tofu cubes.
6. When storing leftovers, put the tofu in a seperate container and warm the cubes briefly in a toaster oven (for crispiness)or microwave before adding to the soup.

firm tofu, tamari, garlic powder, onion, carrots, zucchini, water, tomato juice, basil, oregano, garlic powder, black pepper, salt, whole wheat spaghetti, kidney beans

Taken from www.food.com/recipe/minestrone-with-tofu-231859 (may not work)