Kelly’s Applekin Tofu Soup
I made this dish for the doggehs, but it will work well for humans, too.
Kelly's Applekin Tofu Soup
Ingredients
Applekin Base:
1 15 oz. can pumpkin
2 cups apple cider or apple juice
2 tablespoons ground cinnamon
1/2 talespoons ground cloves
Veggies:
1 pressed brick of firm or extra firm tofu, diced into 1" x 1" pieces
1/3 large zucchini (or 2-3 smaller, store-bought zucchinis), diced into 1" x 1" pieces
1/3 cup TVP
Directions
1)
Press the brick of tofu a few hours in advance. The more water you press out of the tofu, the more of the Applekin Base it will absorb; so use plenty of (washable/reusable) towels and weights, and let it sit for at least an hour!
2) Combine the "Applekin Base" ingredients in a pot; bring to a simmer and experiment with spices to taste.
3) Chop up the tofu and zucchini into 1" x 1" pieces; add these, along with the TVP, to the Applekin soup base and let cook for about an hour. (More if you like your zucchini tender.)
4) Enjoy!
Notes
My "Applekin" (apple + pumpkin) soup base comes from
this recipe at BetterRecipes.com:
Easy Crock Pot Pumpkin Apple butter
8 C applesauce
1 15 oz. can pumpkin
2 C apple cider or apple juice
1 1/2 C honey
2 T ground cinnamon
1/2 T ground cloves
In order to veganize it, I omitted the honey. Unfortunately, I also had to scrap the apple sauce, since I didn't have any. But it would probably make a sweet addition.
Feel free to substitute in other veggies for the zucchini: green beans, corn, carrots - use your imagination. I stuck to zucchini because I have a fridge full of the stuff.
Ditto the TVP - I used it for extra protein, but if that's not a concern, substitute in some veggies instead.
Since I was cooking for five doggehs, I actually tripled the recipe - hence the huge pot of soup pictured above. Don't worry if your pot isn't so, um, formidable.
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