Tomato and Tofu Soup
- 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
- Bring broth to a boil in saucepan.
- Add tofu, and simmer 3 minutes.
- Heat oil in skillet over medium heat.
- Add shallot, and saute 1 minute.
- Add 8 tomato quarters, sugar, and red pepper flakes (if using).
- Saute 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.
lowsodium, soft tofu, vegetable oil, shallot, tomatoes, turbinado sugar, red pepper, mushrooms, tomato sauce, tamarind paste, garlic, cilantro
Taken from www.vegetariantimes.com/recipe/tomato-and-tofu-soup/ (may not work)