High Protein Tofu Vegetable Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 1/2 lbs cabbage (small head)
• 1 lb carrot
• 1 small head of celery
• 1 lb mixed pepper
• 1 lb onion
• 1 (28 ounce) can crushed tomatoes
• 2 cups milk
• 1 1/2 cups peanut butter
• 2 (14 ounce) packages extra firm tofu
• 2 tablespoons peanut oil
• 2 tablespoons curry powder
• 1 tablespoon cumin seed
• 1 tablespoon grated fresh ginger
• garlic (i usually use 1 whole head but i love garlic)
• 1 bunch fresh cilantro
• water, to cover vegetables

Recipe

• 1 dice all the vegetables into bite size pieces.
• 2 add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
• 3 cut the tofu into bite-size pieces and drain on paper towel.
• 4 once the vegetables are tender add the peanut butter and milk and stir to incorporate.
• 5 you can leave the vegetables in chunks or you may choose to puree them all in a blender (i prefer chunky).
• 6 in a wok or similar shaped pan heat the peanut oil over med-high heat.
• 7 once the oil is hot brown the tofu chunks.
• 8 add the browned tofu to the soup.
• 9 garnish the soup with the fresh cilantro.
• 10 enjoy!