Cooking with Tofu by Mary Anna Dusablon

Author:Mary Anna Dusablon
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1981-03-25T16:00:00+00:00

HEARTY VEGETABLE SOUP

1 quart water

3 tablespoons soy sauce

2 teaspoons parsley

1 carrot, chopped

1 potato, diced

2 tomatoes, chopped

1 cup cabbage, chopped

1 cup corn

1 cup summer squash or cucumber, diced

1 cup peas or pea pods

8 ounces tofu, cut in bite-size pieces

2 cups spinach or Swiss chard leaves salt to taste

Place all the ingredients, except the spinach and salt, in a soup pot and stir well. Bring the soup to a boil, then simmer for 30 minutes. Add the spinach for the last 5 minutes of cooking. This makes a good meal served with corn bread or rye bread fresh out of the oven.

YIELD: 4 SERVINGS

TIME: APPROXIMATELY 1 HOUR

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