Add diced garlic cloves to a stock pot/dutch oven with 1 tbsp of extra virgin olive oil over medium heat. Sauté for a three minutes then add one cup of water.
Add chopped tomatoes along with 7 cups of water. Stir occasionally to make sure your ingredients don't stick to your pot.
Add salt, black pepper and Italian seasoning for flavour. I've actually used a lot of salt as this recipe makes a large serving so you go ahead and continue this step until you achieve a taste to your liking. Same with black pepper.
Turn stove to low heat, add chopped onions and continue to stir occasionally - again, just to keep your ingredients from sticking to the bottom of your pot.
Cook for about 10 minutes then use an emulsifier to purée.
Add chili pepper, garlic powder and more salt and pepper if you'd like.
Add chopped cabbage and continue to cook on low heat.
Chop extra firm tofu into small cubes and add to soup. Stir carefully to avoid breaking/crumbling.
Add quinoa and allow to cook.
Continue to add salt and pepper for taste.
Cook on low heat for about 1 hour and stir in between.