High Protein Tofu Vegetable Soup
A combination of regular cabbage soup and peanut butter soup. And tofu, just because I like tofu.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1lb carrot
- 1small head of celery
- 1lb mixed pepper
- 1lb onion
- 1(28 ounce) can crushed tomatoes
- 2cups milk
- 1 1⁄2cups peanut butter
- 2(14 ounce) packages extra firm tofu
- 2tablespoons peanut oil
- 2tablespoons curry powder
- 1tablespoon cumin seed
- 1tablespoon grated fresh ginger
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- 1bunch fresh cilantro
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DIRECTIONS
- Dice all the vegetables into bite size pieces.
- Add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
- Cut the tofu into bite-size pieces and drain on paper towel.
- Once the vegetables are tender add the peanut butter and milk and stir to incorporate.
- You can leave the vegetables in chunks or you may choose to puree them all in a blender (I prefer chunky).
- In a wok or similar shaped pan heat the peanut oil over med-high heat.
- Once the oil is hot brown the tofu chunks.
- Add the browned tofu to the soup.
- Garnish the soup with the fresh cilantro.
- Enjoy!
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