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Ingredients

1 (12 ounce) package firm tofu, diced into 1/2-inch pieces 3 teaspoons olive oil, divided 1 teaspoon ground black pepper 4 carrots, diced 1 large onion, chopped ½ cup sliced fresh mushrooms 4 large cloves garlic, minced 1 tablespoon ground turmeric 2 cups water 2 cups vegetable broth ¼ cup quinoa 1 bunch kale, chopped ¼ cup miso paste 1 red bell pepper, chopped 3 green onions, sliced

Nutrition Info

206.6 calories carbohydrate: 28.1 g cholesterol: : - fat: 7.2 g fiber: 5.7 g protein: 11.2 g saturatedFat: 1 g servingSize: - sodium: 651.9 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale, cover, and let simmer for 3 minutes. Whisk in miso, turn off heat and stir in bell pepper and green onions. Serve immediately.

6 servings

Interesting vegan take on miso soup, chock-full of vegetables.