Caldo de Tofu (Tofu Soup)
Thank you to Knorr® for sponsoring this recipe.
When I was a little girl, my whole family would visit my grandma’s house on Sundays for her good home cooking. Her love language, like mine, was food-sharing, and a recipe that she shared with us over and over again was her Caldo de Pollo — a delicious chicken, vegetable soup. Since it is Hispanic Heritage Month, I thought it’d be nice to share my plant-based take on my favorite childhood recipe.
Knorr PBOAB 1 3
What I especially love about this meal is that I can use her exact recipe, including her favorite Knorr bouillon, simply by swapping the chicken version for the new Knorr® Selects Vegetable Granulated Bouillon. It provides the flavor that I crave and includes recognizable plant-based ingredients.
I love that this recipe is both easy to make (all you need is Knorr® Selects Vegetable Granulated Bouillon and your favorite veggies) and affordable (recipe can be made for just ~$2.50 per serving).
Please see full details on ingredients and recipe instructions below.
Enjoy!
Caldo de Tofu (Tofu Soup)
Ingredients
- 1 Tablespoon of vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 cloves of garlic, minced
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 1 large zucchini, diced
- 2 ears of corn, cut into thirds
- 16 ounces of extra firm tofu, diced
- 1 cup of uncooked medium grain white rice
- 6 cups of water
- 3 Tablespoons of Knorr® Selects Vegetable Granulated Bouillon
- Minced cilantro for garnish
Instructions
- In a large pot (with a lid) over medium heat, add the oil, onion, garlic, carrots, celery, and zucchini, and saute for 3 to 5 minutes, stirring frequently, or until vegetables are tender.
- Add the corn, tofu, rice, water and Knorr® Selects Vegetable Granulated Bouillon.
- Bring to a boil, cover, and lower heat to a simmer.
- Allow to simmer for 40 minutes.
- Garnish with minced cilantro.
Nutrition
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