Tofu Veggie Soup
Created by dienia b on April 13, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #23477
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 tablespoon oil
- 1 teaspoon sesame oil (toasted)
- 6 ounces sliced mushrooms
- 1/2 cup chopped bell pepper
- 2 ounces diced yellow onion (1/2 small onion)
- 2 garlic cloves, minced
- 1 cup green peas (frozen)
- 1 teaspoon sherry
- Balsamic vinegar (few drops of)
- 1/8 teaspoon minced fresh ginger
- 3 cups vegetable stock
- 1 can (15 ounce) diced tomatoes
- 1 pound asparagus (8 stalks hard stems removed, cut on the diagonal)
- 4 ounces firm tofu (small dice)
- 1/2 teaspoon pepper
- 1 tablespoon soy sauce
- FOR TOPPING
- 1 cup spinach (baby spinach)
- 1 tablespoons chopped cilantro
How to Make
-
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.
Nutritional Facts
- 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