Ingredients

1 teaspoon vegetable oil 1⁄2 cup onion (chopped) 1 garlic clove (minced) 6 cups water (or chicken broth or 4 teaspoons or cubes chicken bouillon) 1 package tofu, silken, firm or extra firm (10. 5 ounce, - patted dry and cut into ½ inch cubes) 2 tomatoes (chopped) 3 green onions (optional) (chopped)

4 cups spinach leaves (fresh, - 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)

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.