nutritional information

Per 1-cup serving:

  • Calories: 130
  • Protein: 6 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 266 mg
  • Fiber: 4 g
  • Sugar: 6 g
Vegan

Tomato and Tofu Soup

Tomato and Tofu Soup

Serves 4

This warming soup leaves the pleasant tang of cilantro and garlic chives on the tongue. If you can’t find garlic chives, substitute green onions.
  • 4 cups low-sodium vegetable broth
  • 8 oz. soft tofu, drained and cut into cubes
  • 1 Tbs. vegetable oil
  • 1 small shallot, minced (1 Tbs.)
  • 4 plum tomatoes, quartered, divided
  • 1 tsp. turbinado sugar
  • ¼ tsp. red pepper flakes, optional
  • ½ cup canned straw mushrooms, rinsed, drained, and halved
  • 2 Tbs. Tomato Sauce
  • 2 tsp. tamarind paste
  • ½ cup flat garlic chives, cut into 1-inch lengths
  • 1 Tbs. coarsely chopped cilantro

1. Bring broth to a boil in saucepan. Add tofu, and simmer 3 minutes.

2. Heat oil in skillet over medium heat. Add shallot, and sauté 1 minute. Add 8 tomato quarters, sugar, and red pepper flakes (if using). Sauté 3 minutes more. Stir shallot mixture into broth with remaining 8 tomato quarters, mushrooms, and Tomato Sauce. Bring to a boil, and stir in tamarind paste. Serve garnished with garlic chives and cilantro.

September 2014 p.58

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