Vegan Tofu & Veggie Soup

Vegan Tofu & Veggie Soup

Ok, so the pic isn't great, but the soup is!  I made this with my vegan biscuits and we had the perfect winter dinner.  Veggies, potatoes, and tofu make this soup hardy and healthy. This can be cooked in the crock pot or on the stove.  Either way it will come out amazing!  I do have to admit that I am an "eye ball" cook.  I tend to throw things in and I don't really measure.  The ingredients in this soup are approximate, but in all your dishes, just tailor the herbs & spices to your liking.  I always do several taste tests on everything (especially cookie dough!)

Ingredients:

4 Large Potatoes (skin on or off, whatever you like)
Carrots (the amount depends on what you like & how big the carrots are. I'll let you decide)
Brick of Firm Tofu
1 1/2 C. Frozen Corn
8 Sliced Baby Bella Mushrooms
4 to 5 C. Vegan Vegetable Stock
2 tsp. Garlic (more or less to taste)
2 tsp. Onion Powder (again, more or less to taste)
1/2 tsp. Black Pepper
3 or 4 Leaves of Fresh Basil
1 1/2 tsp. Dried Oregano
2 tsp. White Cooking Wine
Salt if you wish

Method:

Ok, I love mise en place (putting in place or everything in place).  I prepare everything before I put things together to make cooking easier.  I start out by draining, cutting, and measuring all my ingredients so that everything is all set to just throw in.

1. Wash & cut potatoes (I leave my peels on), slice mushrooms, and chop basil.
2. Drain tofu and pat dry with paper towels.  Cut into nice square pieces about 1" large.
3. Add vegetable stock and white cooking wine to stock pot or crock pot and add all your spices (garlic, onion powder, black pepper, basil, oregano, salt).  Set the crock pot on low or set your stove to simmer or low.
4. Add tofu, mushrooms, carrots and potatoes.
5. Cook the soup until the potatoes are the desired doneness.
6. Add the frozen corn and heat until cooked.
7. Voila! Soup is done!  Pair this with my vegan biscuits and you'll have a delicious meal.
Enjoy!