HOW TO COOK TOFU IN SOUP RECIPES

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TOFU QUICHE WITH BROCCOLI RECIPE | ALLRECIPES



Tofu Quiche with Broccoli Recipe | Allrecipes image

This is one of the best quiches I have eaten! It is also one of the easiest to make!

Provided by WhirledPeas

Categories     Breakfast Quiche

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
1 pound broccoli, chopped
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound firm tofu, drained
½ cup soy milk
¼ teaspoon Dijon mustard
¾ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground red pepper
black pepper to taste
1 tablespoon dried parsley
⅛ cup Parmesan flavor soy cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
  • In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
  • Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

Nutrition Facts : Calories 337.4 calories, CarbohydrateContent 26.3 g, FatContent 19.6 g, FiberContent 5.4 g, ProteinContent 18 g, SaturatedFatContent 3.9 g, SodiumContent 532.2 mg, SugarContent 3.4 g

POTATO SOUP – INSTANT POT RECIPES



Potato Soup – Instant Pot Recipes image

Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.

Provided by Campbell's®

Prep Time 25 minutes

Cook Time 36 minutes

Yield 6 servings

Number Of Ingredients 8

4 slices bacon (diced)
1 large yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
2 lbs russet potatoes (peeled and cut into 1/2 inch pieces (about 6 cups))
4 cups Swanson® Chicken Broth
1/4 cup sour cream
1/2 cup shredded Cheddar cheese
2 green onions (sliced (about 1/4 cup))

Steps:

  • On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
  • Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.

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KIMCHI JJIGAE (KIMCHI SOUP) RECIPE - NYT COOKING
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”
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