To prepare tofu follow the instruction below. For more detailed instruction see the full mild Italian tofu sausage recipe here.

Cut tofu into quarter inch cubes. Squeeze extra water out with your hands, then add the tofu to a bowl. Add the 1/4 tsp red pepper flakes, 1/2 tsp black pepper, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp thyme, 2 tsp paprika, 1tsp onion powder and 2 tbsp cornstarch to the bowl with the tofu and mix.

Preheat sauté pan on medium high heat. Add 2 tbsp of olive oil to the pan then add fennel seeds. Sauté about 2 minutes until fennel seeds are lightly golden. Add tofu and sauté until golden.

Dice the onion and 2 garlic cloves, chop the potato into 1/2 inch cubes. Prepare kale by removing the tough center ribs then chopping the leaves.

Set a large soup pot on medium heat and add 2 tbsp of olive oil. Add the onion and sauté until golden, about 5-8 minutes. Add garlic and sauté for another minute.

Add 12 cups vegetable broth and potatoes. Bring to a boil then lower heat to simmer for 25 min.

Add tofu to the soup and simmer another 5 minutes. Turn off heat and add kale.

Serve with warm crusty bread and enjoy.