Ingredients

Tofu
• 1 14 ounce package extra-firm water packed tofu
Soup
• 1 cup onion, chopped
• 1 1/4 cups celery, chopped
• 1 1/4 cups carrots, chopped
• 2 teaspoons rosemary, ground
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 2 cups water
Dumplings
• 1 1/4 all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons vegan margarine, cold and cubed
• 1/4 cup non-dairy milk
• 2 whole green onions (scallions)

Instructions

1. Preheat oven to 400
Tofu
2. Remove tofu from package.
3. Rinse.
4. Squeeze.
5. Cut into cubes.
6. Bake for 35-40 minutes.
Soup
7. Saute onions, celery, and carrots on medium for 15 minutes.
8. Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
9. Add vegetable broth and water.
10. Stir.
11. Simmer.
Dumplings
12. Add the all-purpose flour and baking powder to a bowl and mix.
13. Add the cubed vegan margarine to the flour mixture.
14. Combine the vegan margarine and flour until it resembles pea size crumbs.
15. Pour in non-dairy milk.
16. Mix together until all the ingredients are mixed together, yet do not over work the dough.
17. Dust your work surface with a light coating of flour.
18. Place dough on top gently roll the dough in the flour.
19. Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
20. Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
21. Stir dumplings into your pot of soup.
22. Cook on medium for 20 minutes. As the soup cooks, it will thicken.
23. Stir in sliced green onions.
24. Serve.