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this recipe was inspired by the arrival of a most excellent box of edible goodness sent to us from our friends, the phytofam - a very cool, kind, and humble all natural vegan surfing gardening home-birthing family in new england... living by the beach, they have connects to an extensive selection of sea vegetables, and were kind enough to send us a box chock full of oceanic produce! so a big pot of soup was made to feed 3 generations of veggie lovers on a cool night at the end of winter
first, rinse your seaweed well and place in a bowl of water to rehydrate it for 10 to 20 minutes while you chop all your veggies... add water to a big pot and turn heat to high - chop seaweed into bite size pieces (remove the tough strip in the middle of the wakame if needed, unless you are using wakame flakes, which don't need rinsing or soaking) and add to water... when the water begins to boil, add all veggies except for parsley and spinach (if using tougher greens, add them too)... reduce heat to medium-high and let simmer for 15 to 20 minutes, depending how thin you chopped your veggies... while this cooks, prepare the tofu - heat a frying pan, add oil, let it sit for a minute, then add the tofu, stirring well to coat each cube... keep turning as needed to get a nice golden crisp (4 to 7 minutes) - then add 1 tbsp liquid aminos or tamari - stir well to distribute evenly, then set aside... when veggies are tender, add the remaining 3 tbsp. liquid aminos or tamari, and then add the tofu - stir well and serve with organic brown rice - feeds 6 hungry people and is excellent as leftovers
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