Tofu, Tomato and Spinach Soup
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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