Tofu cabbage soup with eggplant and tomato
This tofu cabbage soup features eggplant and tomato, creating a nourishing vegan dish rich in flavors. The soup is easy to prepare, simmering fresh vegetables with tofu in vegetable broth for a comforting meal.
Cook time 30 min
Prep time 30 min
Ingredients:
1 block tofu1 cup cabbage
1 tomato
1 cup eggplant
1/2 onion
3 garlic cloves
2 cups vegetable broth
1 tbsp olive oil
Tofu cabbage soup with eggplant and tomato is a delightful, nutritious, and comforting dish that is perfect for any season. This vegan-friendly soup is packed with flavors and loaded with healthy vegetables like cabbage, eggplant, and tomato. The tofu adds a perfect protein punch, making it a complete meal on its own or a great starter for a larger dinner.
Instructions:
- Cube the tofu and set aside.
- Chop the cabbage.
- Dice the tomato.
- Cube the eggplant.
- Finely chop the onion.
- Mince the garlic cloves.
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, until soft and translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the cubed eggplant to the pot. Cook for about 5 minutes, stirring occasionally, until it begins to soften and gets a slightly golden color.
- Stir in the chopped cabbage and diced tomato. Cook for another 3-4 minutes, allowing the vegetables to start releasing their juices.
- Pour in 2 cups of vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Allow the soup to simmer for about 15 minutes, or until all the vegetables are tender.
- Gently add the cubed tofu to the pot. Simmer for an additional 5 minutes to heat the tofu through.
- Taste the soup and season with salt and pepper as needed.
- Ladle the hot tofu cabbage soup into bowls. Serve immediately.
Tofu cabbage soup with eggplant and tomato is a hearty, flavorful, and nutritious dish that you'll love making and sharing. It's easy to prepare with simple ingredients that come together to create a satisfying and comforting meal. This soup is perfect for a cozy night in or as an impressive starter for a dinner party. Enjoy the wholesome goodness!
Tofu cabbage soup with eggplant and tomato FAQ:
Simmer the soup for about 15 minutes after adding the vegetable broth until the vegetables are tender. After adding the tofu, simmer for an additional 5 minutes to heat it through.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Yes, you can substitute tofu with tempeh, seitan, or chickpeas if you prefer. Adjust the cooking time slightly, especially if using raw meat alternatives.
You can substitute vegetable broth with water, but for more flavor, consider using a homemade vegetable stock or adding bouillon cubes to water.
A large pot or saucepan (around 4-6 quarts) is recommended for this recipe to accommodate all the ingredients comfortably.
Tips:
- Press the tofu for about 20 minutes before cooking to remove excess water. This will help achieve a better texture when cooked.
- Cut the vegetables into uniform pieces to ensure even cooking and consistent texture in the soup.
- If you prefer a spicier soup, add some red pepper flakes or a diced chili pepper while sautéing the onions and garlic.
- Feel free to customize the soup by adding other vegetables like carrots, zucchini, or bell peppers to suit your taste.
- For extra flavor, consider adding a splash of soy sauce, a squeeze of lemon juice, or some fresh herbs like parsley or cilantro towards the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Nutrition per serving
4 ServingsCalories 40kcal
Protein 2.59g
Carbohydrates 6g
Fiber 1.72g
Sugar 3.46g
Fat 4.29g
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