Ingredients:
- 1 250g(ish) block of furm tofu, cut into small cubes
- 250g(ish) baby new potatoes, cut into 8ths
- 100g(ish) cognichelli pasta (tiny shells, sometimes called soup pasta)
- 1 medium onion, finely minced
- 1/2 head of garlic, crushed and minced
- Olive oil
- Toasted Seasame Oil
- 100-150g White miso paste (depends on taste)
- 2-3 cubes vegan vegitable sock cubes (I use Knorr generally)