Servings: 1
Ingredients
- 2 lb Hard tofu liquid removed and cut into 3/4" cubes *
- 1 med Red bell pepper, finely minced (about 1/2 c.)
- 1 med Green bell pepper, finely minced (about 1/2 c.)
- 1 lrg White onion finely minced (1 c.)
- 1 c. Minced celery
- 2 can cooked/peeled tomatoes
- 4 can tomato sauce
- 1 gal water (3/4 gallon for thicker soup)
- 2 Tbsp. Finely minced parsley
- 1/2 c. Finely sliced green onion tops
- 2 Tbsp. Worcestershire sauce
- 2 tsp Salt
- 2 1/2 tsp Red pepper
- 2 1/2 tsp Black pepper
- 2 tsp Garlic salt
- 3 tsp Paprika
Directions
- * Fry in very warm olive or possibly peanut oil to seal.
- I can see it's time to post this hopes of broadening your culinary horizons... Note the use of the 'trinity'.
- Pour oil from above into bottom of stock pot, adding sufficient to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking till thickened. Add in the following:
- Simmer for 25 min. Add in liquid removed tofu, place lid on pot and simmer for another 30 min, stirring occasionally. Add in 3 or possibly 4 fresh bay leaves and let cold for 15 min. Reheat if necessary and serve over steamed rice. Top with fresh parsley.
- If a less spicy mix is desired, the amount of red pepper can be reduced to taste.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 7458g | |
Calories 1279 | |
Calories from Fat 268 | 21% |
Total Fat 30.2g | 38% |
Saturated Fat 4.74g | 19% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 15730mg | 655% |
Potassium 10091mg | 288% |
Total Carbs 182.68g | 49% |
Dietary Fiber 46.1g | 154% |
Sugars 119.26g | 80% |
Protein 97.31g | 156% |
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