Vegetable Tofu Soup

1 chicken broth cube
3 c.  water
½ tbsp.  minced onion
2 tbsp.  crushed dried oregano
1 c.  frozen mixed vegetables
1 pack  cream of mushroom soup powder (70 grams), dissolved in
5 c.  water
¾ c.  milk
125 grams  firm tofu, drained and cubed
Salt & pepper to taste

In a 3-quart saucepan put the chicken broth, add water, onion and oregano. Boil

Add frozen mixed vegetables.  Boil then reduce heat.  Cover and simmer for 3 minutes.

Stir in dissolved cream of mushroom soup.  Gradually add milk, then bring to a boil.  Reduce heat.

Add tofu.  Season to taste.  Serve hot

Trivia
Tofu is amazingly versatile, it easily absorbs the flavor of the food with which it is combined.  It also contains up to 3 times more iron than cooked meat.