Tofu Veggie Soup
Recipe: #23477
April 13, 2016
Categories: Tofu/Soy, Asparagus, Gluten-Free, Heart Healthy No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, more
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Original is 6 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (363.1 g)
- Calories 159.6
- Total Fat - 9.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 1.2 mg
- Sodium - 699.6 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 5.3 g
- Sugars - 5.9 g
- Protein - 8.4 g
- Calcium - 130.7 mg
- Iron - 3.5 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Add oils to pot the heat.
Step 2
Add tofu then fry until browned. Remove the tofu then add veggies; cook until softened.
Step 3
Add rest of ingredients except tofu; simmer for 20 minutes until asparagus is tender.
Step 4
Add back tofu. Add topping; stir let set until spinach wilts.
Tips
No special items needed.
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