Ingredients
1 head garlic, separated into cloves, unpeeled
pinch fresh or dried oregano
6 cups vegetable broth, no salt added or low sodium, divided
1 teaspoon fresh oregano or 1/2 teaspoon dried
1/2 red bell pepper, chopped
2 carrots, chopped
pinch red pepper flakes
1 head escarole, washed well and thinly sliced
1 cup chopped tomato
8 ounces tofu, drained and chopped
Preparation
Preheat oven to 350 degrees. Roast garlic cloves for about 15 minutes, or until tender. Cool. Press between fingers to release cloves and place in a food processor. Add pinch of oregano and 1/4 cup of vegetable broth, puree and set aside.
Combine remaining vegetable broth, oregano, red bell pepper, carrots, and red pepper flakes. Bring to a boil, reduce heat, cover and simmer until pepper and carrots are almost tender, about 7 minutes. Add escarole and tomato, cover and simmer until escarole is wilted, about 5 minutes. Add garlic puree and tofu and simmer for an additional 5 minutes.
