Weight Watchers Spicy Tofu Noodle Soup Recipes

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WEIGHT WATCHERS SPICY TOFU NOODLE SOUP



Weight Watchers Spicy Tofu Noodle Soup image

I am an idiot. Last year I GLUED all my weight watchers recipes out of weight watchers magazines into an exercise book. Come this year when I am given not one but two recipe folders to hold snippets out of magazine I have to try and unglue them. The result is not successful. So I am putting them on recipezaar to print them out to organise them, damn last years OCD. I'm not sure what issue they are from but this is definitely from weight watchers magazine

Provided by cakeinmyface

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

low-fat cooking spray
1 small leek, sliced
1 teaspoon red chile (finely diced)
1 orange bell pepper, cut into strips
1 garlic clove, sliced
2 cm fresh ginger, sliced
1 pint vegetable stock (hot)
2 pak choi
2 (150 g) udon noodles (straight to wok)
175 g silken tofu, drained and sliced
lemon wedge, to serve

Steps:

  • heat low fat cooking spray in a frying pan, add leek chilli and pepper strips and stir fry for 3 minutes transfer to a large pan.
  • add the garlic ginger and stock to the pan and bring to the boil. simmer for 5 min until veg is tender.
  • seperate the pak choi leave and add them to the pan with the noodles and tofu. heat through for 2 minutes until hot. serve with lemon wedges.

Nutrition Facts : Calories 637.2, Fat 3.9, SaturatedFat 0.5, Sodium 2775.6, Carbohydrate 126.5, Fiber 8.2, Sugar 3, Protein 22.9

TOMATO TOFU BISQUE (WEIGHT WATCHERS)



Tomato Tofu Bisque (Weight Watchers) image

You'd never know there was tofu in this soup so don't tell those fearful of trying it! It tastes so rich and creamy. The recipe comes from Weight Watchers Simply the Best

Provided by Dreamer in Ontario

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted margarine (stick)
1 onion, chopped
1 tablespoon flour
2 (14 1/2 ounce) cans diced tomatoes
2 cups vegetable broth
1 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3/4 lb reduced-fat soft tofu (reserve 1/2 cup of the liquid)
1/2 cup fresh parsley, minced
2 tablespoons fresh dill, minced
1 tablespoon honey

Steps:

  • Melt margarine in a large saucepan.
  • Add onion and cook until softened (about 5 minutes).
  • Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
  • Add the tomatoes, broth, oregano and pepper.
  • Bring to a boil.
  • Reduce heat and simmer, covered, until heated through (about 10 minutes).
  • Puree the tofu and the reserved liquid.
  • Add the pureed tofu, parsley, dill and honey.
  • If you prefer you can puree to whole soup for a smoother texture.
  • Cook while stirring until just heated (about 3 minutes).
  • Don't overcook.

Nutrition Facts : Calories 139.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.2, Sodium 673.6, Carbohydrate 23.9, Fiber 2.9, Sugar 12.4, Protein 3.9

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