VEGETABLE AND TOFU SOUP RECIPE | EATINGWELL
Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup.
Provided by Diabetic Living Magazine
Categories Healthy Vegetable Soup Recipes
Total Time 2 hours 35 minutes
Number Of Ingredients 13
Steps:
- Place tofu in a resealable plastic bag set in a shallow dish. Add oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.
- Coat a 5- to 6-quart Dutch oven with cooking spray; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.
- Add broth and canned tomatoes. Bring to boiling. Add the mushrooms, peas and asparagus; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the sweet pepper, dried tomatoes and olives; heat through. If desired, top servings with cheese.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 19.2 g, FatContent 14.9 g, FiberContent 9.8 g, ProteinContent 15.6 g, SaturatedFatContent 1.8 g, SodiumContent 574 mg, SugarContent 10.7 g
SARAH'S TOFU NOODLE SOUP RECIPE | ALLRECIPES
Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.
Provided by Sarah Dipity
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
- Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Nutrition Facts : Calories 357.9 calories, CarbohydrateContent 49 g, CholesterolContent 29 mg, FatContent 12.9 g, FiberContent 5 g, ProteinContent 17.1 g, SaturatedFatContent 4.5 g, SodiumContent 1484.3 mg, SugarContent 13 g
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SARAH'S TOFU NOODLE SOUP RECIPE | ALLRECIPES
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- Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
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- In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
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