High Protein Tofu Vegetable Soup Recipes

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
• Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

Steps:

• Dice all the vegetables into bite size pieces.
• Add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
• Cut the tofu into bite-size pieces and drain on paper towel.
• Once the vegetables are tender add the peanut butter and milk and stir to incorporate.
• You can leave the vegetables in chunks or you may choose to puree them all in a blender (I prefer chunky).
• In a wok or similar shaped pan heat the peanut oil over med-high heat.
• Once the oil is hot brown the tofu chunks.
• Add the browned tofu to the soup.
• Garnish the soup with the fresh cilantro.
• Enjoy!