1 bunch green onions
2 tablespoons soy margarine
2 cups water
500ml vegetable broth (I purchased mine in the soup isle of the store)
1/2 package of extra firm tofu
2 tablespoons soy sauce
black pepper to taste
1/2 teaspoon sage (I used 2 good sized shoots that I dried from my garden)
I made this soup while waiting for my "Whole Wheat Herb Bread" to rise. The two together make a wonderful lunch. I submitted that recipe also.
Drain the tofu very well and squeeze out as much much juice as you can. Slice it into small cubes and soak in a bowl with the vegetable stock. Set aside.
In a saucepan, gently cook the chopped onions in the vegan margarine. (You don't want them fried or brown). When the onions are a soft, add the water, increase the heat, cover and bring to a boil. You want them cooked enough so that the majority of the flavor is in the juice...I cooked mine on med heat for about 5 minutes.
Add the tofu/broth mixture,soy sauce pepper and sage. Simmer on low for 15 minutes.