Saffron Cauliflower Tofu Soup
Wow. Definitely Prime Content. I wasn’t even expecting to make a soup, but here it is. It needs no other veggies or ingredients. Just as is is beautiful. Saffron is not the same as turmeric, so wait till you can buy some to make this soup.
Shock jocks want you to think it’s out of your league, when they quote you the price per pound. Well if you want to buy a pound of it, but imagine a pound of tiny little threads and how much that would yield in the weight department – a lot. When you buy a small amount at a time and it’s affordable.
Simple, easy to make and simply delicious!
Makes 14 cups
Ingredients:
8 c. water
2 T. salt (seems like a lot, but it isn’t)
2 T. Spice Time Imitation Chicken Bouillon Powder
2, 14 oz. blocks hard, vacuum-packed tofu, firm – rinse, pat dry, stack, cut into 1/2 inch cubes
1 T. garlic powder (that’s a Tablespoon)
1 t. smoked paprika
1 t. turmeric
1/2 t. black pepper
1 t. dried oregaon
2 lbs. froz. caulifower buds/cuts
1/4 c. tapioca flour mixed with 1/2 c. water till smooth
1/2 c. froz. orange juice concentrate
1 T. additional Spice Time Bouillon Powder
2 t. granulated sugar
1 t. broken saffrom threads
INSTRUCT:
1- In extra-large pot place ingredients, from water up to and including cauliflower. Bring to boil, then reduce heat to medium-low.
2- As the cauliflower softens, using kitchen shears cut into smaller bite size pieces. Cook about 30 minutes, stirring occasionally.
3- Add liquid flour, stirring continuously till thickened somewhat (it won’t get real thick, just enough to give it a gelatinous feel).
4- Add frozen orange juice concentrate, stirring till melted. Cook another 15 minutes on low heat.
5- At end of cooking time add the additional Tablespoon bouillon, sugar and saffron, stirring well till incoporated. Cook another 5 minutes, remove from heat, let set till ready to reheat and serve, or when cooled to room temperature, pour into covered containers and refrigerate till ready to use.
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