| Yield |
|---|
| 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) |
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.
Per recipe: $3.26
Per serving: $0.81
Montana State University Extension Service, Montana Extension Nutrition Education Program
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