Rice and tomato soup with tofu
Zuppa di riso e pomodoro al tofu
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For 5 or 6 people: 1 cup of cooked Brown rice 1/4 cup-1 and soy milk-3/4 cup water-1/2 diced onion-2 large tomatoes, diced--4 tablespoons shoyu or a teaspoon of salt-a pinch of pepper-1 pinch of Basil or oregano-2 tablespoons nutritional yeast-2 tbsp wheat germ-350 gr. tofu or 200 gr. about of fried tofu, cubed
Whisk together the first eight ingredients to obtain a smooth cream. Passed in a thick bottom pot and bring to a boil.
Cover and let Cook for 15 minutes, stirring occasionally.
Add nutritional yeast, wheat germ and tofu, and bring to a boil, then shut off immediately on fire.
You can serve warm, or better yet, after leaving it in the fridge for 5 or 6 hours.
(Thanks to Parama Karuna)
