Today the curd made from mashed soybeans can be found everywhere, from your neighborhood Target to the most upscale restaurants. Lately tofu is gaining even more favor with the rising popularity of plant-based diets. Long touted for its health benefits, tofu is one of the richest vegetarian sources of complete protein.
Though this super-versatile meat alternative is a blank canvas on its own, tofu does a great job of taking on other tastes in a dish, soaking up and showcasing your favorite flavors and seasonings. If you're looking for a simple, healthy, comfort food in a bowl who isn't? You can use soft or firm tofu in soups, but you'll get a different result with each, so choose the one that's right for your recipe.
Soft or silken tofu has a high water content. It's spongier than firmer varieties of tofu so it soaks up flavors and holds up especially well in broths, absorbing their subtleties. One thing to note: because it's delicate, soft or silken tofu is prone to breaking apart if you don't handle it carefully. For example, if you want a more meat-like texture, let the tofu boil a little longer so the outside edges become tougher.
Tofu is an inexpensive, nutritious plant protein that requires minimal preparation and is easy to add to recipes and meals. Add firm tofu to your soups in the final 10 to 20 minutes of cooking time.
This will allow plenty of time for it to soak up flavor without compromising its texture. If you plan to use or eat your cooked tofu in a few days, the best storage place is in the fridge. Cooked tofu will last for days in the fridge. Just make sure to place it in a covered container and separate the sauce if there is. If you store cooked tofu with its sauce in it, it will no longer be crispy after. Like most plant foods, tofu contains several antinutrients.
These include: Trypsin inhibitors: These compounds block trypsin, an enzyme needed to properly digest protein. Ingredients 7 oz enoki mushroom 1 tbsp olive oil 3 green onions thinly sliced light and dark green parts separated 6 cups water or vegetable stock 3 cups chopped napa cabbage leaves g soft tofu drained and cut into cubes Salt and white pepper to taste Sesame oil.
Instructions Prepare enoki mushroom by brushing off any loose dirt with a paper towel. Then just cut off and discard the roots. Set aside. In a soup pot, heat the oil over medium heat. Stir-fry light green parts of green onions until soft, about 1 minute. Add water or stock and turn the heat to high.
Bring the mixture to a boil. Add cabbage or bok choy, a pinch of salt; cook for about 2 minutes. Add enoki mushroom and tofu; cook for 1 minute. Correct seasoning with salt and white pepper to taste. 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. I found it while searching for low carb tofu soup recipes. I decided to try it and it did not disappoint! I followed the recipe exactly, except that I did add a tbs of cream to each bowl when serving, just to add a little creaminess.
My husband and I absolutely loved this! Definitely a keeper at my house! Vegetable and Tofu Soup. Rating: 5 stars 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0.
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