TOFU SOUP NEAR ME RECIPES

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.

Steps:

• Heat a large heavy bottom pot or dutch oven over medium heat. Add avocado oil, then add your cubed tofu. Season with salt and pepper, and let cook for 3-4 minutes. Remove tofu and set aside.
• Add another drizzle of oil to the pot, then add your shallot and garlic. Allow to cook for 3 minutes, then stir in the curry paste and ginger.
• Add your broth, coconut milk (both the creamy and watery part), soy sauce, and coconut sugar. Give everything a good stir, bring soup to a simmer and allow to simmer for 5 minutes.
• Add your bok choy, snap peas, bamboo shoots, and the cooked tofu to the pot. Allow everything to simmer for another 5 minutes, then add your rice noodles and cook for another 3-4 minutes, or until noodles are cooked.
• Turn off heat; add the juice of a lime and your green onion to the pot. Taste, and adjust seasonings if needed. Serve with toppings of choice and enjoy! Leftovers can be stores in the refrigerator for up to 4 days.