Tofu Chicken Noodle Soup
Shredded tofu acts as chicken and noodle in one, which means lower in carbs! Celery, cabbage, onion and carrot steeped with shredded hard tofu in a garlic, basil and tarragon broth flavored with Spice Time Imitation Chicken Bouillon powder! Perfect match for all ingredients!
Makes 14 cups
10 c. water
1 T. salt
2 c. thinly sliced celery
4 cups thinly sliced green cabbage, about 1/4 inch thick
1 c. thinly sliced half rings peeled yellow onion
2 fresh med. carrots, peeled and very thinly sliced into wafers or half wafers (depending on size)
14 oz. pkg. vacuum packed firm tofu, rinsed, cut into 3 blocks, then shredded over large holes of hand-held grated in shreds
2 T. animal-free margarine
2 T. extra virgin olive oil
2 t. additional salt or to taste
lots fresh grind black pepper
1 T. garlic powder
1 t. onion powder
1 T. dried tarragon
2 t. dried basil
1/4 t. celery seed
1 t. turmeric
1 T. granulated sugar
1 T. Spice Time IMITATION CHICKEN BOUILLON
1/4 t. red cayenne pepper
1 T. liquid smoke
1- In extra-large soup pot combine water and salt over high heat.
2- Add celery and let cook while you prep the other veggies.
3- Add cabbage, then prep and add onion, then prep and add carrot.
4- Cook till veggies are near done.
5- Add tofu shreds, stir well and cook about 10 minutes.
6- Add remaining ingredients, stirring after each addition.
7- Reduce heat to medium-low and cook 20 minutes.
8- Turn heat off. Serve now or refrigerate for service later.
Notes: This soup holds up exceedingly well in the refrigerator. Great for restaurants. Tastes and textures like chicken noodle soup only better!
PRESSED FIRM TOFU VACUUM PACK by FRANKLIN FARMS distributed by GFS (GORDON FOOD STORES)