Tofu cabbage soup with eggplant and tomato
Discover a hearty and nutritious Tofu Cabbage Soup with Eggplant and Tomato. This easy-to-make recipe combines tofu, cabbage, eggplant, and tomato with garlic and onion, all simmered in a flavorful vegetable broth and finished with a touch of olive oil. Perfect for a healthy weeknight dinner!
- 10 Mar 2025
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 2.59g | 2% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.72g | 5% |
| Sugar 3.46g | 3% |
| Fat | |
| Fat 4.29g | 5% |
| Saturated 0.64g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 12mg | 2% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.55mg | 3% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 44mg | 4% |
| Potassium, K 200mg | 6% |
| Selenium, Se 2.11ug | 4% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.32mg | 3% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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