2 lbs firm tofu
Black pepper to taste
1 yellow onion
2 garlic cloves
1 1/2 Tbsp tomato pureé
800 ml water
400 ml red wine
1 Tbsp vegetable base
2 tsp dried thyme
1-2 bay leaves
200 g small button mushrooms
15-20 pearl onions
Fresh parsley or thyme, chopped

Cut the tofu into 3x3 cm (1x1 in) pieces. Brown the tofu cubes in a spacious pot, or make oven tofu puffs. Peel and chop the onion and garlic. Water sauté the garlic and onion for a few minutes in a spacious pan. Add tomato pureé, water, and wine so that all of the tofu is covered, vegetable base, pepper, and bay leaves. Let boil uncovered, adding water and wine when the liquid level sinks under the tofu.

Brush or wash the mushrooms and water sauté them along with the peeled pearl onions until they get some color. Put the mushrooms and onions in the pot. Boil for 20 minutes. If the soup seems thin, thicken with 2 Tbsp white wheat flour or corn starch and water paste.

Garnish with chopped parsley or thyme. Serve with rice, kamut wheat berries, or boiled potatoes and a salad.