Tofu originated in China and legend has it that it was discovered 2000 years ago by accident. A Chinese cook accidentally curdled soy milk when he added nigari seaweed.
Making Tofu is similar to making cheese. Tofu is made of condensed soy milk that is pressed into solid white blocks. Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals. This is why tofu is very popular in vegan and vegetarian recipes. But as always it’s the dose that makes the poison.
Heat a large pot on medium high. Add oil and brown the garlic and onions.
Add grape tomatoes and cook for 2 minutes, stirring occasionally.
Next, add tomato paste and cook for 2 minutes and season with salt, pepper and, basil. Then add non-dairy-milk, broth and pasta. Mix well.
Bring to boil then cover with lid and reduce heat. Let pasta simmer for 10 minutes until liquid is almost absorbed.
Add yeast and mix well. Next, add spinach and cook for a minute. When ready serve.