Tofu, Tomato, and Spinach Soup
This vegetable and tofu soup is a delicious way to end your day. You can use fresh or frozen spinach and top with cilantro for a satisfying soup.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe (605g)
121
Calories
12g
Protein
6g
Carbs
7g
Fat
2g
Fiber
3g
Sugar
194mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 teaspoon
onion
1/2 cup · chopped
garlic clove
1 · minced
water
6 cups · or low-sodium chicken broth
tofu, silken, firm or extra firm
1 package · 14 ounce - patted dry and cut into ½ inch cubes
tomatoes
2 · chopped
green onions, chopped
3 stalks, optional
spinach leaves, fresh
4 cups · washed and dried, or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry
soy sauce, reduced sodium
1 tablespoon
ground black pepper
1/4 teaspoon
cilantro leaves
1/4 cup, optional
Instructions
- 1
Wash hands with soap and water.
- 2
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.
- 3
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).
- 4
Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.
- 5
Remove from heat. Taste for seasoning. Serve hot.
Source: USDA MyPlate Kitchen · Montana State University Extension Service Nutrition Education Program
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