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Diets

Spicy Tofu Stew

Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.

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Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.

Servings
6

Ingredients

  • 1 16-oz. jar roasted red peppers, rinsed and drained
  • 2 Tbs. sambal oelek chile paste or chile-garlic sauce, such as Huy Fong
  • 2 cups low-sodium vegetable broth
  • 1 16-oz. pkg. firm or extra-firm tofu, cut into 1-inch cubes
  • 2 medium bell peppers, thinly sliced (2 cups)
  • 1 10-oz. pkg. frozen baby spinach

Preparation

1. Combine roasted peppers and chile paste in blender or food processor; purée until smooth. Transfer purée to soup pot, add broth and 2 cups water; bring to a boil.

2. Add tofu cubes and bell peppers, and simmer 5 minutes, or until bell peppers are tender.

3. Add spinach, and simmer 5 minutes, or until spinach is bright green and soup is heated through. Season with salt and pepper, if desired.

Nutrition Information

  • Calories 114
  • Carbohydrate Content 12 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 322 mg
  • Sugar Content 3 g