Dinner
Vegetable and Tofu Soup
Golden tofu cubes sizzle with Italian herbs, then melt into a savory broth brimming with mushrooms, sweet peas, tender asparagus, roasted peppers, sun-dried tomatoes, and briny olives. Each spoonful tastes bright, earthy, and deeply comforting.
- Total
- 50 min
- Prep
- 35 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 259
- Protein
- 16g
- Carbs
- 19g
- Fat
- 15g
- Fiber
- 10g
- Sugar
- 11g
- Sodium
- 574mg
Ingredients
- 1 (12 ounce) package extra-firm, tub-style tofu (fresh bean curd), drained and cut into 3/4-inch cubes
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning, crushed
- Nonstick cooking spray
- 2 cup reduced-sodium chicken broth
- 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 3 cup sliced fresh button mushrooms (8 ounces)
- 1/2 cup fresh or frozen peas, thawed
- 1/2 cup 1-inch pieces asparagus
- 1/2 cup chopped roasted red sweet pepper
- 1/3 cup oil-packed dried tomatoes, drained and finely chopped
- 1/4 cup sliced green olives
- 1 pinch Shredded Parmesan cheese
Instructions
- Place tofu in a resealable plastic bag set in a shallow dish. Add oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.
- Coat a 5- to 6-quart Dutch oven with cooking spray; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.
- Add broth and canned tomatoes. Bring to boiling. Add the mushrooms, peas and asparagus; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the sweet pepper, dried tomatoes and olives; heat through. If desired, top servings with cheese.