Vegan Miso Soup

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.

Broil in the preheated oven stirring occasionally to lightly crisp tops and bottoms 3 to 5 minutes.

Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender about 5 minutes. Add mushrooms garlic and turmeric. Stir in water vegetable broth and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.