|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)|
|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 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