Curried Cucumber Soup
1 block firm tofu, triangled
1/2 bunch fresh parsley, finely chopped
3-4 tablespoons minced garlic
1 medium onion sliced in quarter rings
2 29 oz. cans diced tomatoes
curry powder to taste
1/2 cup water
spike to taste (or other general salt free seasoning)
salt to taste (optional)
1 medium-large cucumber
1 tablespoon olive oil
3/4 yellow squash, cut into pieces
fresh spinach, few roughy torn pieces (the spinach should not be heavy, about 10-12 small pieces, 3 whole leaves max)
Open cans of tomatoes and mix in curry powder to taste to each can.
In a large pot heat garlic and parsley in water and oil until warm; add tofu pieces and stir. Add onion and kelp seasoning stir until water begins to evaporate completely. Add tomatoes; reduce heat to a constant simmer. Stir in seasonings to taste. Tofu pieces will begin to become orange as the flavors are absorbed.
About 10 minutes before serving, add yellow squash.
About 5 minutes before serving add cucumber and spinach pieces.
The cucumber flavor will refresh the overtones of the soup. Cucumber is amazing!
I just realized sitting in here that i should share this recipes. Sorry there is no picture, I will post one when I make it again. We ate ours with fresh made sweet Naan bread.
Source of recipe: A made bread that tasted like fish I asked what she did to get that flavor and she said she used a seasoning called garlic/parsely. I decided I would try to flavor some tofu and see what would come of it.