You are here

Broccoli Tofu Soup

Veggie.Lover's picture
Ingredients
  Fresh tofu 8 Ounce (Bean Curd)
  Minced dried onion 1 Tablespoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Frozen chopped broccoli 10 Ounce (1 Package)
  Condensed cream of potato soup 10 3⁄4 Ounce (1 Can)
  Milk 2 Cup (32 tbs)
  Shredded swiss cheese 3⁄4 Cup (12 tbs)
Directions

Place tofu in a double thickness of cheesecloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine dried onion, bouillon granules, basil, and 1/2 cup water.
Bring to boiling.
Stir in frozen broccoli; return to boiling.
Reduce heat; cover and simmer 5 minutes or till tender.
Do not drain.
Stir in soup.
Gradually add milk; bring to boiling.
Reduce heat.
Add tofu and cheese, stirring till cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.08421
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 268 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 5.9 g29.6%

Trans Fat 0 g

Cholesterol 35.6 mg11.9%

Sodium 829.4 mg34.6%

Total Carbohydrates 24 g8.1%

Dietary Fiber 2.2 g8.8%

Sugars 8.4 g

Protein 16 g31.9%

Vitamin A 48% Vitamin C 113.4%

Calcium 36.8% Iron 4%

*Based on a 2000 Calorie diet

0 Comments

Broccoli Tofu Soup Recipe