A classic comfort soup becomes a meatless delight when baked-and-seasoned tofu takes the place of chicken. You won’t even miss the meat!
Recipe and photograph by Lauren McElwain
¼ cup nutritional yeast
1 Tablespoon ranch dressing mix
1 teaspoon garlic powder
3 Tablespoons olive oil
Fresh ground pepper, to taste
1 block extra firm tofu (drained and dried)
1 box Uncle Ben’s Long Grain and Wild Rice
1 carrot (grated)
1 small jar pimientos (drained)
1 can cream of mushroom soup
2 cans cream of celery soup
1 cup vegetable broth
1 cup milk
½ can water chestnuts (drained and chopped)
Heat oven to 375°F.
In a large bowl, whisk together nutritional yeast, ranch dressing mix, garlic powder, olive oil and pepper. Crumble tofu into the bowl, and toss until coated. Spread out onto a cookie sheet lined with parchment paper. Bake in oven for 45 minutes, stirring occasionally.
In a large pot or Dutch oven, cook the rice according to the instructions on the box.
When rice is done, add in all the other ingredients, and stir well. Keep warm over medium-low to low heat until the tofu is done.
Stir in the tofu, and serve immediately.
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