A comforting and nutritious soup featuring tofu and a medley of vegetables, perfect for any meal.
Preheat your oven to 375°F.
Ensure the oven is fully preheated for even cooking of the tofu.
Cut the tofu into cubes and toss with soy sauce and garlic powder in a mixing bowl.
Let the tofu marinate for a few minutes to absorb the flavors.
Spread the tofu cubes on a baking sheet and bake for 15 minutes. Flip the cubes and bake for another 15 minutes until crispy.
Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and zucchini, and sauté for 10 minutes.
Stir occasionally to prevent the vegetables from sticking to the pot.
Add the diced tomatoes, water, tomato juice, basil, oregano, salt, and pepper to the pot. Bring to a boil.
Taste the broth and adjust the seasoning as needed.
Break the spaghetti into smaller pieces and add to the pot. Simmer for 15 minutes until the pasta is cooked.
Stir occasionally to prevent the pasta from clumping together.
Add the kidney beans and baked tofu cubes to the pot. Heat through for 5 minutes.
Gently stir to avoid breaking the tofu cubes.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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