Juls Vegetable Tofu Soup Recipes

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JUL'S VEGETABLE TOFU SOUP



Jul's Vegetable Tofu Soup image

Tasty vegetable tofu soup I threw together one cold afternoon. You could, of course, add as few or as little veggies as you like. Topping it with some shredded Parmesan cheese really makes it yummy.

Provided by jul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
3 carrots, sliced
3 stalks celery, sliced
½ large onion, diced
1 tablespoon dried basil
3 dashes red pepper flakes
sea salt and cracked black pepper to taste
3 cloves garlic, chopped
3 quarts chicken broth
1 (28 ounce) can diced tomatoes
1 (15 ounce) can crushed tomatoes
1 bay leaf
2 cups frozen corn
2 zucchini, sliced
1 (12 ounce) package firm tofu, crumbled
½ cup sliced fresh mushrooms, or to taste
¼ cup chopped kale, or to taste

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.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 23.8 g, Fat 8.2 g, Fiber 4.7 g, Protein 14.9 g, SaturatedFat 1.5 g, Sodium 1460.5 mg, Sugar 7.6 g

SPRING TOFU SOUP



Spring Tofu Soup image

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables - thinly sliced asparagus could easily be thinly sliced turnips or radishes - and whatever tofu you have access to. If tofu isn't your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth. The lemon at the end will breathe a lot of much-needed life into this broth built mostly from pantry staples, but a splash of rice wine vinegar would also do the trick.

Provided by Alison Roman

Categories     dinner, weekday, soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 garlic cloves, finely grated or chopped
1 jalapeño, finely grated or chopped
2 lemons
Kosher salt and freshly ground black pepper
4 cups vegetable or chicken broth
1/4 cup soy sauce
10 ounces mushrooms, such as enoki, white button, cremini or oyster
1 bunch asparagus, ends trimmed, thinly sliced
1 1/2 cups peas (fresh or frozen)
1 (12- to 14-ounce) package soft tofu, drained, or use firm tofu, cut in bite-size pieces
Olive oil, for drizzling
4 scallions, very thinly sliced, for serving

Steps:

  • Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
  • In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
  • Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
  • To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
  • Drizzle with olive oil and scatter with scallions before serving.

CREAM OF VEGETABLE AND TOFU SOUP



Cream of Vegetable and Tofu Soup image

This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.

Provided by ScrumptiousWY

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package silken tofu
2 -4 cups chicken broth or 2 -4 cups vegetable broth
2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
1/2 medium onion, chopped
3 stalks celery & leaves, chopped
2 tablespoons butter or 2 tablespoons olive oil
2 garlic cloves, minced
2 dried bay leaves
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspooon salt, plus additional to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried tarragon (optional)

Steps:

  • Saute celery & onion in butter or oil over medium-low heat, until tender.
  • Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
  • Blend tofu mixture until smooth.
  • Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
  • Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
  • Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).

Nutrition Facts : Calories 227.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 15.1, Sodium 394.9, Carbohydrate 30.2, Fiber 9.7, Sugar 2.1, Protein 10.4

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK



Vegetable Tofu Soup with Lemongrass and Coconut Milk image

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Provided by Uncle Jeffy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 15

5 tablespoons vegetable oil, divided
1 large onion, chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons curry powder
3 cups vegetable stock
1 (14 ounce) can coconut milk
1 large yam, cut into chunks
2 large carrots, cut into chunks
2 ribs celery, chopped
½ cup red lentils
¼ cup minced lemongrass
2 tablespoons white sugar
salt to taste
1 (12 ounce) package medium-firm tofu, cubed and patted dry

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
  • Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
  • Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

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