Creamy tofu tomato soup
The sun is out!
It's still chilly BUT the sun is out here and with it are brightening spirits... and a sense of needing to spring clean the house! Anyone else with me there?
Regardless of the sun, it is still not quite the season for summery salads and I still have lots of soups going down in the kitchen.
This little super quick dish is a nice way to get some high protein in your diet without needing to add beans and lentils as I would usually. It's super light and creamy and makes for a nice change, perfect for the changing seasons! I don't really use tofu that much, sometimes it ends up in baked good like this turtle cheesecake (yum!) and simple baked tofu which I love and don't make nearly enough. Tofu is often seen as a controversial ingredient in terms of it processed nature and source of intolerance on sensitivity fir some, but I think it's a very useful source of protein every now and again. I have beans a plenty the rest of the time! :-)
What's favourite dish to whip up as the seasons change?
Recipe: Creamy tomato tofu soup
- ½ pack silken tofu - drained
- 1 tbs cashew or almond butter (optional for extra creaminess)
- 4 large tomatoes
- 1tsp Indian spices (I used a mix or garam masala and cumin) you could also use a ready made paste.
- 2 garlic cloves- crushed
- ½ cup boiling water
- 1 small onion- sliced finely
- 1 cup of veg of choice- good options are peas or sliced courgette.
- large handful of spinach or massaged kale- optional
- Topping of choice
Cook the onion and courgette if using for about 4 mins in a medium sauce pan with a dash of oil or just sauté in a little water. Meanwhile, blend the tofu, cashew butter (if using) and tomatoes together with the spices and garlic until smooth.
Add the tofu blend and all other ingredients (inc kale/peas if using) to the sauce pan, bring to the boil and simmer for 5 mins until heated through and veggies cooked.
Serve immediately with a dollop of topping as desired.
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