- 2 (14.5 ounce) cans chicken broth
- 1 cup water
- 1 cup quinoa
- 1 (12 ounce) package extra-firm tofu, diced
- 1 bunch kale, chopped
- 1 cup sliced carrots
- 1 small red bell pepper, chopped
- 1/2 teaspoon garlic salt, or more to taste
- Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.