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Home » seasonal recipes

Tofu, Tomato and Spinach Soup

Submitted by on July 1, 2009 – 8:06 pmNo Comment | 1,660 views

Serving Size: 1/4 of recipe
Yield: 4 servings

Ingredients:

1 teaspoon
1/2 cup chopped onion
1 minced clove
6 cups water or broth or 4 teaspoons or cubes bouillon
1 package (10. 5 ounce) tofu, silken, firm or extra firm – patted dry and cut into ½ inch cubes
2 chopped tomatoes
3 chopped green onions (optional)
4 cups fresh leaves – washed and dried, torn or cut (if large) or 1- 10 ounce box frozen chopped , thawed and squeezed dry
1 Tablespoon soy sauce
1/4 teaspoon pepper
1/4 cup cilantro leaves (optional)

Instructions

1. Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.
2. Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).
3. Stir in green onions, spinach, ground pepper and cilantro. Cook just until spinach is wilted.
4. Remove from heat. Taste for seasoning. Serve hot.


Cost:
Per Recipe: $2.87 Per Serving: $0.72
Source: USDA Recipe Finder Database

Adapted from:
Montana Extension Nutrition Education Program
Website Recipes
Montana State University Extension Service

Popularity: 1% [?]

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Tags: calorie, chicken, chicken broth, frozen, garlic, nutrition, onions, pepper, recipe articles, recipe articles, soup, soy, soy sauce, spinach, tofu, tomato, vegetable, vegetable oil, water

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