Tofu recipe

[Mckmain]

I tried this one the other night....wow!! I loved the taste so I thought I'd share:

Tofu-Tortilla Soup

2 med red onions, cut into 1/4 inch cubes
1 med jicama, peeled and cut into 1/4 inch cubes
1 med carrot, peeled and cut into 1/4 inch cubes
2 med green peppers, seeded and sliced into 1/2 inch cubes
1 large tomato, cut into 1/4 ince cubes
2 dry chipotle chiles, chopped
2 and 1/2 quarts water or vegetable stock
3/4 cup miso paste
1/4 cup soy sauce
3 T chopped fresh cilantro
Cumin to taste
1 pound tofu, cut into 1/2 inch cubes (I grate mine)
Corn tortilla, fried or baked and cut into julienne strips ( I have also used crushed tortilla chips)

Combine onion, jicama, carrot, green peppers, tomato, chipotles, water, miso paste, soy sauce, cilantro, and cumin. Bring to a boil, lower heat to medium, and cook for 10-12 minutes. Add tofu and simmer 2 more minutes. Serve in soup bowls and garnish with tortilla strips.

* if you have never used chipotles you might want to start with one first..

.......Carole

 

[Elaine Keller]

Carole, This sounds tasty and very healthy. I'd like to try it but I'm ignorant when it comes to tofu since there are a variety of choices: refridgerated or not, soft or firm, plain or marinated......

What do you use in your recipe? Thanks!

 

[cathykazbar]

Mmmm sounds yummy! Thanks Carole! I've never tried Jicama and am not sure if I can find it here. Can you tell me what it is? Thank you!
Cath

 

[Mckmain]

Elaine...I usually used Extra firm that is refridgerated if I don't used baked. Baked has more sodium because of the flavoring but it is very good. By the way how is the 3 day training coming along???

Cath...a jicama is close to the taste of a radish. I bet you can find it in any grocery store produce dept. It has a very tough skin and it's brown. The jicama is very crunchy in this soup......Carole

 

[cathykazbar]

Thanks Carole..I'm actually going shopping tomorrow. I'll see if I can find a jicama !
Cath