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Home / Recipes / Fish & Seafood

Vegetable and Tofu Soup

Fish & Seafood

Vegetable and Tofu Soup

Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup.

Ingredients

  1. 1 (12 ounce) package extra-firm, tub-style tofu (fresh bean curd), drained and cut into 3/4-inch cubes
  2. 2 tablespoons olive oil
  3. 1 teaspoon dried italian seasoning, crushed
  4. nonstick cooking spray
  5. 2 cups reduced-sodium chicken broth
  6. 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
  7. 3 cups sliced fresh button mushrooms (8 ounces)
  8. ½ cup fresh or frozen peas, thawed
  9. ½ cup 1-inch pieces asparagus
  10. ½ cup chopped roasted red sweet pepper
  11. ⅓ cup oil-packed dried tomatoes, drained and finely chopped
  12. ¼ cup sliced green olives
  13. 1 pinch shredded parmesan cheese

Directions

  1. Place tofu in a resealable plastic bag set in a shallow dish. Add oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.
  2. Coat a 5- to 6-quart Dutch oven with cooking spray; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.
  3. Add broth and canned tomatoes. Bring to boiling. Add the mushrooms, peas and asparagus; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the sweet pepper, dried tomatoes and olives; heat through. If desired, top servings with cheese.

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