- October 20, 2014 at 11:09 pm #347261mosParticipant
Tofu and Winter Vegetable Soup
14-oz House Premium or Organic Tofu, Medium or Soft
1 medium turnip
1 large carrot
1/4 of whole pumpkin
1/2 cup seaweed (soaked)
1 cup broccoli florets
2 tbs vegetable oil
4 cups water
1 tsp salt
1/4 tsp pepper
Cut Tofu into 1-inch cubes.
Use a melon baller to scoop turnip, carrot, pumpkin into small balls.
Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes.
Cut broccoli into small pieces.
Heat 2 tbs oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole pan if desired).
Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil.
Cook over medium heat about 15 minutes until vegetables are tender.
Season with salt and pepper. Serve hot.
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