Step 1

In a large bowl, crumble the tofu into bite-sized pieces.

Step 2

In a high-speed blender, combine the water, beer, broth cube, miso paste, sea salt, mace, marjoram, caraway seeds, ginger powder, allspice, nutmeg, white pepper, onion powder, and garlic powder. Blend until very smooth.

Step 3

Preheat the oven to 356ºF/180ºC.

Step 4

Pour the contents of the blender into the bowl with the crumbled tofu. Mix well, using a sturdy spatula, for a minute. Now mix using your hands, until all the tofu's been coated.

Step 5

Line a baking tray with a sheet of parchment paper.

Step 6

Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 45 minutes. Take out of the oven to stir through. Place back inside and bake again for 20 more minutes, or until it's looking chewy and dry. Be careful not to burn it!

Step 7

While the tofu is baking, make the soup!

Step 8

In a large pot, over medium-high heat, heat the canola oil, and sauté the chopped onion.

Step 9

When the onions are looking transparent, add the thin strips of red cabbage, and let them sauté until they're softer, for about 5 minutes.

Step 10

Stir in the vegetable broth, lingonberry jam, and red wine, and bring to a boil.

Step 11

Reduce to a simmer, and let simmer for 15 minutes with the lid on, stirring occasionally.

Step 12

Add sea salt and chili powder to taste. Taste the soup, and now add the baked tofu bites. Simmer for 15 more minutes, stirring occasionally.

Step 13

Serve hot, in bowls, with a drizzle of coconut milk on each. Enjoy this delicious and super healthy dish!