Heat the oven to 200°. On a baking tray covered with baking paper, arrange the tofu cut into thin slices or cubes. Season it with a drizzle of extra virgin olive oil, salt and pepper to taste.
Leave it in the oven for 8 to 10 minutes, until it has become pleasantly brown, then remove it from the oven.
In a pan, bring the water to the boil and then add the broccoli. Cook until soft enough to blend.
In a small pan, start cooking the spinach leaves over a low heat, being careful not to burn them. Add water gradually when necessary. Wait until they are soft enough to blend.
In a non-stick soup pot, prepare a sauté with a spoonful of extra virgin olive oil and a clove of garlic. Remove the garlic or keep it, as desired. Pour in the broccoli, add the ready spinach leaves and blend. Add salt and pepper to taste.
Serve the soup adding crispy tofu, add garnishes such as sesame and/or pumpkin seeds.
