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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.

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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