Diets

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.

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.

Servings
4

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
  • Cholesterol Content 0 mg
  • 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