High Protein Tofu Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A combination of regular cabbage soup and peanut butter soup. And tofu, just because I like tofu. Ingredients:
1 1/2 lbs cabbage (small head) |
1 lb carrot |
1 small head of celery |
1 lb mixed pepper |
1 lb onion |
1 (28 ounce) can crushed tomatoes |
2 cups milk |
1 1/2 cups peanut butter |
2 (14 ounce) packages extra firm tofu |
2 tablespoons peanut oil |
2 tablespoons curry powder |
1 tablespoon cumin seed |
1 tablespoon grated fresh ginger |
garlic (i usually use 1 whole head but i love garlic) |
1 bunch fresh cilantro |
water, to cover vegetables |
Directions:
1. Dice all the vegetables into bite size pieces.
2. Add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
3. Cut the tofu into bite-size pieces and drain on paper towel.
4. Once the vegetables are tender add the peanut butter and milk and stir to incorporate.
5. You can leave the vegetables in chunks or you may choose to puree them all in a blender (I prefer chunky).
6. In a wok or similar shaped pan heat the peanut oil over med-high heat.
7. Once the oil is hot brown the tofu chunks.
8. Add the browned tofu to the soup.
9. Garnish the soup with the fresh cilantro.
10. Enjoy!
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