April 10, 2012
Pepper Pot Soup
A zesty taste of Asia, great for rainy days
12 ounces (340ml) organic vegetable broth
1/2 cup (115ml) water
1 8-ounce package (225g) Twin Oaks extra-firm Italian herb tofu, cubed (or other firm tofu of your choice)
1 red pepper, chopped
1 small white onion, sliced
1/2 cup (115g) fresh cilantro (coriander), chopped
1/4 cup (60g) fresh basil, chopped
1/4 cup (60g) fresh chives, minced
1 tablespoon Sriracha hot sauce* (optional)
1 tablespoon red pepper flakes (optional)
1 tablespoon salt
2 teaspoons white pepper
1 cup (225g) cooked brown rice
Pour the water and broth into a pot on medium heat. Add the rest of the ingredients except the rice, and simmer for 15 minutes. Add the rice and simmer for another five minutes.
Note: Add anything you like—be creative with fresh herbs, or top with crunchy croutons.
*Check the label, because some brands of Sriracha hot sauce contain fish sauce. Huy Fong brand does not contain fish.
Recipe courtesy of Twin Oaks Tofu.
All figures are per serving (assumes two servings).
Fat: 10 g
Carbs: 35 g
Fiber: 6 g
Protein: 17 g
Sodium: 3874 mg
Read more from the Guide to Meat-Free Meals