454gramspackage medium firm tofualways use GMO free when possible
To a large pot, add your chopped onion, carrots and celery with a tablespoon or two of water and sauté over medium heat until softened, approx 5 minutes. Then add the peppers and mushrooms and sauté another 2-3 minutes, until reduced.
Add all remaining ingredients, EXCEPT the tofu to your pot and bring to a boil. Once boiling, reduce heat to a simmer until rice is cooked, approx 30 minutes. Remove the bay leaves once cooked.
Meanwhile, puree your tofu using your blender, and add a drop or two of water if needed to get it moving. Once the soup is cooked, turn off the heat, and pour the tofu into the pot and mix well.
Taste and add salt and pepper, if needed.
You may sub the potatoes for sweet potatoes, if preferred. Note that this will make the soup sweeter in flavour.I like medium firm tofu, as it thickens the soup nicely. But use what you have on hand. Soft or silken tofu works too.For soy free, sub the tofu for a can of blended white kidney or canellini beans. Or, use a cup or so of your favourite plant based milk. Note that the milk option won't thicken your broth, but it will add extra creaminess. If you want to amp up the protein content, the tofu or beans are recommended.Use a food processor for finely chopped veggies if you're feeding picky eaters. If you prefer a stew-like texture, hand chop the veggies a little larger.If you're not a tofu fan, DON'T WORRY! I promise, you won't taste it in the soup. The tofu adds lovely creaminess and silkiness without altering the flavour. (But if you can't have soy for health reasons, see above for substitution suggestions.)You may prep ahead of time by chopping all your veggies a day in advance. Just keep your potatoes in water once peeled and chopped to prevent them from turning brown.Leftovers keep refrigerated for 3-4 days, or freeze for up to 2 months in an air tight container.