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Hot & Sour Cabbage Soup
Preheat oven to 400 degrees Fahrenheit. Make the marinade for the tofu by mixing the tamari and liquid smoke then coat the tofu cubes in the marinade. Toss them so they get evenly coated and allow to marinate for at least 10-15 minutes. Arrange tofu on a parchment lined baking tray and bake for 12 minutes at 400 degrees. In a large soup pot over medium heat, add a couple tablespoons of water and w. . .
Prep Time: 00:15
Cook Time: 00:35
1 - 2 tbsp tamari
1/4 tsp liquid smoke (or 1/2 teaspoon smoked paprika)
1/2 a block of firm tofu, drained and pressed, cubed
Additional Soup Ingredients
1 large onion or leek, chopped
1 tbsp garlic, minced
1 cup baby bella mushrooms, sliced
2 - 3 tsp fresh thyme, or 1 tsp dried
2 tbsp white wine vinegar (balsamic or apple cider vinegar will also work)
3 cups purple cabbage, chopped
1/2 cup bell pepper, chopped
1 tsp caraway seeds
7 cups vegetable broth
1 - 2 tsp better than bouillon vegetable paste, or tamari
1/2 cup sauerkraut plus 1/2 cup of sauerkraut juice
2 tsp sriracha hot sauce
1 tbsp lime juice
1Preheat oven to 400 degrees Fahrenheit.
2Make the marinade for the tofu by mixing the tamari and liquid smoke then coat the tofu cubes in the marinade. Toss them so they get evenly coated and allow to marinate for at least 10-15 minutes.
3Arrange tofu on a parchment lined baking tray and bake for 12 minutes at 400 degrees.
4In a large soup pot over medium heat, add a couple tablespoons of water and when the water begins to boil, add in the chopped onions and saute for 5 minutes.
5Add the chopped mushrooms and garlic to the pan and cook for another 4 minutes or until mushrooms have lost their water.
6Deglaze the mushrooms by adding the vinegar and cooking for another minute or so. Then add in the purple cabbage, bell pepper, caraways seeds, vegetable broth, hot sauce, and better than bouillon (or tamari or salt to taste).
7Bring to a boil and then lower the heat slightly and simmer uncovered for 25 minutes.
8Add in the tofu, sauerkraut, and sauerkraut juice and taste to adjust the amount of salt and hot sauce. Add a squeeze of lime juice and serve with a dollop of vegan sour cream or with some toasted bread.
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