- 1 block 14 ounce extra firm tofu
- 1 tbsp. olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 8 cups vegetable broth
- 6 carrots sliced
- 1 onion cut into 6
- 3 cups green beans and yellow beans
- 1 turnip diced
- 1 cabbage cut into 6
- 12 baby potatoes
- 3 tablespoons soy sauce
- 2 tbsp. Dijon's mustard
- 1 teaspoon smoked paprika
- ½ tsp. thyme
- 4 garlic cloves minced
- 1 bay leaf
- 1 tbsp. salt
- ½ tsp. pepper
Add the oil to the large saucepan and brown the tofu with the onion powder and garlic powder for 5 minutes
Add the vegetable broth, carrots, onion, turnip, cabbage, potatoes, Dijon mustard, soy sauce, garlic and spices.
Cover and simmer for 50 minutes.
Add the green and yellow beans and cook for another 10 minutes.
Serve with a slice of country bread to soak in the broth
Calories: 272kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Fiber: 6g | Sugar: 11g | Calcium: 95mg | Iron: 2mg