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.

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!

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
• 1 (16-ounce) package of extra firm tofu, diced
• 1 cup uncooked medium grain white rice
• 6 cups of water
• 3 tablespoons Knorr® Selects Vegetable Granulated Bouillon
• Minced cilantro for garnish

Method