Potato, cabbage and tofu soup (low salicylate)

Ingredients
3 tsp Safflower oil
250g Carisma potatoes, peeled and diced
3 Tbsp Doongara Clever Brown Rice
600ml water
salt
2 stalks of celery finely sliced
1 sliced leek
160g shredded white cabbage
250g firm tofu, baked in the oven (if you are ok with Tamari, you can brush a little on the tofu prior to baking)
Salt to taste

Instructions
Add Safflower oil to saucepan and heat.
Add leek, garlic and potatoes to Safflower oil and cook until slightly browned.
Add rice and cook for 1 minute.
Add water and salt (to taste).
Bring to the boil, reduce to a simmer and cover for 10 minutes.
Add cabbage and baked tofu and leave uncovered for 2 minutes.

*Baked tofu - remove tofu from package.  Place absorbent paper/cheese cloth or a tea towel on a plate, put tofu on top and a heavy weight (I use a bag of potatoes) on top of that to squeeze the water out.  Leave for 30 minutes.  Place baking paper on a baking tray.  Turn oven on to 150 degrees Celsius. Remove weight and cut tofu into whatever size pieces you want.  Brush tofu with Safflower oil (and Tamari if you can tolerate it) and place on baking paper.  Cook each side for approximately 10 minutes (it depends on how you like your baked tofu. Remove from oven and add to soup.