Tomato and Tofu Soup

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Tomato and Tofu Soup

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.

  • 4Servings

Ingredients

    • 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
    • 1/4 tsp. red pepper flakes, optional
    • 1/2 cup canned straw mushrooms, rinsed, drained, and halved
    • 2 Tbs. Tomato Sauce
    • 2 tsp. tamarind paste
    • 1/2 cup flat garlic chives, cut into 1-inch lengths
    • 1 Tbs. coarsely chopped cilantro

    Preparation

    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.

    Nutrition Information

    • Calories: 130
    • Carbohydrate Content: 13 g
    • Fat Content: 6 g
    • Fiber Content: 4 g
    • Protein Content: 6 g
    • Saturated Fat Content: 0.5 g
    • Sodium Content: 266 mg
    • Sugar Content: 6 g