Tomato Soup and Green Beans

I wanted to try a soup with Silken Soft Tofu as the base because a) I had half a box that needed to be used and b) It sounded like a good idea. I pureed the tofu in a processor and added 2 cups of water. Lots of seasonings including ground cayenne red pepper, garlic powder, salt and pepper, veggie broth, and oregano. The rest is a 28.2 oz can of diced tomatoes, a can of tomato paste, a can of Great Northern beans, celery, onion, potatoes, and Tofurky Italian Sausage. It was creamy and spicy. The beans and sausage gave it a great "stew" consistency. It made perfect leftovers for lunch.

The green beans were an attempt to copy a menu item from El Vaquero. We have ordered them two times and each time devoured the entire plate of at least a pound of green beans!
After cleaning and snapping the ends off, I added the beans to boiling water and cooked for 3 minutes. Removed, drained, and covered in ice to cool quickly. (Blanching them makes the green so bright!) The sauce is a few splashes of sesame oil, olive oil, Bragg's Liquid Amino Acids, salt and pepper, red pepper flakes, and chopped almonds heated until it looks caramelized. Cook until bubbly and mix with cooled beans. I could eat these every day!!!