Tofu and Winter Vegetable Soup 14-oz House Premium or Organic Tofu, Medium or Soft 1 medium turnip 1 large carrot 1/4 of whole pumpkin 1/2 cup seaweed (soaked) 1 cup broccoli florets 2 tbs vegetable oil 4 cups water 1 tsp salt 1/4 tsp pepper Cut Tofu into 1-inch cubes. Use a melon baller to scoop turnip, carrot, pumpkin into small balls. Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes. Cut broccoli into small pieces. Heat 2 tbs oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole pan if desired). Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil. Cook over medium heat about 15 minutes until vegetables are tender. Season with salt and pepper. Serve hot.