Veggie Soup with Chickpea Tofu

Serves 4

  • Franklin Farms Chickpea Tofu or Peppadew® Pepper Chickpea Tofu

  • 2 Large Carrots, cut into small pieces

  • 2 Zucchini, cut into small pieces

  • 1 Yellow Onion, diced

  • 2 Cloves of garlic, minced

  • 2 Tablespoons of Tomato Paste

  • 1 32oz Package of Veggie Broth

  • Olive Oil

Start by cutting the carrot, zucchini and onion. In a sauce pot over medium heat, add a drizzle of olive oil and sauté the veggies and garlic  together until slightly softened. Add the tomato paste and stir.  Reduce the heat and add the package of broth. While the soup is simmering, cut Chickpea Tofu into bite-size pieces. In a skillet over medium heat, add a drizzle of olive oil and sauté Chickpea Tofu until crisp and golden on both sides. Add soup to a bowl and top with a few pieces of the Chickpea Tofu. Garnish with fresh parsley and serve with fresh bread for a complete meal.