Smoky Tofu and Bean Soup

For the smoky tofu: 1 tablespoons soy sauce

1 tablespoon maple syrup

1 teaspoon liquid smoke

Block extra-firm tofu, drained and sliced into small bits

For the bean soup: 1 tablespoons olive oil

1 medium carrot, peeled and sliced

1 rib of celery, chopped

1 small yellow onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 can mixed beans, drained and rinsed

1 bay leaf

1 teaspoon dried thyme leaves

salt and pepper, to taste

Method:

For the tofu:

• Preheat your oven to 325F (170C).  Lightly grease a large baking sheet.

• In a large bowl, mix together the soy sauce, maple syrup, and liquid smoke. Add the tofu pieces and toss so that all of the tofu is covered in sauce.

• Spread the tofu pieces in a single layer on the baking sheet with any remaining sauce.

• Bake for 30 to 40 minutes, stopping to flip every now and then until the tofu is golden brown and a bit chewy.

For the soup: 

• In the meantime, heat the olive oil in a large soup pot over medium-high heat.

• Add the carrots, celery, onion, and garlic and sauté until the veggies start to get tender, about 5 minutes.

• Add in all of the remaining ingredients and bring to a simmer for 10 minutes.

• To serve, ladle the hot soup into bowls and top with several pieces of smoky tofu each.