Caldo de Tofu (Tofu Soup)
Do you miss 'caldo de pollo'? During Hispanic heritage month we bring you a whole new plant-based take on this childhood favorite! You have to try it!
Servings 6 servings
Calories 205kcal
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.
Notes
Make sure and use extra firm tofu here so it doesn't fall apart in the soup.
Use any format of broth - granules, paste, ready-made.
Nutrition
Calories: 205kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 447mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3596IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 2mg