"Chicken" and Rice Soup

2 Tbsp. oil
1 head Napa Cabbage
6 cups vegetable broth or (6cups water plus 5Tbsp. “chicken” style seasonings)
1 cup Arborio rice (any rice will do but this one adds creaminess to the broth)
2 tsp. salt (or to taste)
*1 pound scrambled tofu

1. Heat oil in large pot over medium high heat. Add cabbage, and stir to coat with oil. Stir in broth and 3 cups water, and season with salt. Cover, and bring to boil. Reduce heat to medium, and simmer 15 minutes.
2. Stir in rice. Cover, and simmer 15 minutes, or until rice is tender.
3. Stir in tofu and serve with garlic bread or “cheese” toasties and a nice tossed salad.

*Scrambled Tofu: Drain and crumble 1 pound of firm or extra firm tofu. Place in large frying pan and season with 1 tsp. salt, 1 tsp. garlic powder, and 1 tsp. onion powder. Cook until tofu is starting to brown nicely. Set aside.