Tofu, Tomato and Spinach Soup

1 teaspoon vegetable oil
1/2 cup chopped onion
1 minced garlic clove
6 cups water or chicken broth or 4 teaspoons or cubes chicken 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 spinach leaves – washed and dried, torn or cut (if large) or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry
1 Tablespoon soy sauce
1/4 teaspoon pepper
1/4 cup cilantro leaves (optional)

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.

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