Ginger almond Soup with broccoli, tofu and asparagus

Ingredients

• 4 cups
  
  Unsweetened ginger tea
  
• 1/4 cup
  
  Almond butter (smooth)
  
• a few dashes
  
  cayenne powder
  
• 1 Tblsp.
  
  Tamari soy sauce
  
• 
  
  salt and fresh ground black pepper to taste
  
• 3 Tblsp.
  
  Olive oil
  
• 7 oz.
  
  firm tofu, drained and cubed
  
• 2 large
  
  Red shallots, finely chopped
  
• 2 cups
  
  Broccoli, chopped
  
• 1 cup
  
  fresh asparagus, chopped
  
• 
  
  slivered almonds and chopped parsley to garnish (optional).
  

Directions

1. Heat strained ginger tea to a simmer. Turn off heat and whisk in almond butter. Add cayenne, tamari and season to taste. Set aside.
2. Heat oil in a large skillet. Add tofu and saute over medium high heat until at least 2 sides of most cubes are lightly browned. Add shallots, broccoli and asparagus. Saute another 5 minutes, or until vegetables are just tender.
3. Add vegetables to broth and heat gently through. Garnish with slivered almonds and parsley, if desired.