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

1. Bring broth to a boil in saucepan.
2. Add tofu, and simmer 3 minutes.
3. Heat oil in skillet over medium heat.
4. Add shallot, and saute 1 minute.
5. Add 8 tomato quarters, sugar, and red pepper flakes (if using).
6. Saute 3 minutes more.
7. Stir shallot mixture into broth with remaining 8 tomato quarters, mushrooms, and Tomato Sauce.
8. Bring to a boil, and stir in tamarind paste.
9. 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)