Serves 4
121 cal · 25 min
Tofu, Tomato, and Spinach Soup
Recipe GLPR382abf968786d6
A light and nutritious broth-based soup featuring silken tofu cubes, fresh tomatoes, and tender spinach. The simple aromatics of onion and garlic create a flavorful foundation, while reduced-sodium soy sauce adds depth. This plant-based soup comes together quickly and makes a satisfying, wholesome meal.
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Ingredients
1 teaspoon vegetable oil
1/2 cup onion, chopped
1 garlic clove, minced
6 cups vegetable broth
14 ounces silken, firm or extra-firm tofu, patted dry and cut into 1/2 inch cubes
2 medium tomatoes, chopped
3 green onion stalks, chopped (optional)
4 cups fresh spinach leaves, washed and dried (or 1 box frozen chopped spinach, thawed and squeezed dry)
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground black pepper
1/4 cup fresh cilantro leaves, chopped (optional)
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Heat the vegetable oil in a 3-quart saucepan over medium heat.
Add the chopped onion to the hot oil and cook, stirring occasionally, until the onion becomes soft and translucent, about 3 to 4 minutes. Do not allow it to brown.
Stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant.
Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
Add the tofu cubes and chopped tomatoes to the broth. Return to a gentle simmer.
Simmer for 2 to 3 minutes until the tomatoes soften slightly but still hold their shape; they should not become mushy.
Stir in the soy sauce, ground black pepper, and the chopped green onions if using.
Add the fresh spinach leaves (or thawed and squeezed frozen spinach) to the pot and stir gently until the spinach wilts, about 1 to 2 minutes.
Remove the saucepan from the heat. Stir in the fresh cilantro if using.
Taste the soup and adjust seasoning with additional soy sauce or pepper as desired.
Serve the soup hot in bowls. Enjoy immediately.
