Tofu, Tomato, and Spinach Soup

20 min · Serves 4

Based on a recipe from Montana State University Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 4.9 mlvegetable oil
• ½ cupchopped onion
• 1minced garlic clove
• 6 cupswater or low-sodium chicken broth
• 1 packtofu
• 2chopped tomatoes
• 3chopped green onions (optional)
• 4 cupsfresh spinach leaves
• 14.8 mlreduced-sodium soy sauce
• 1.2 mlground black pepper
• ¼ cupcilantro leaves (optional)

How to cook it

1. Warm the vegetable oil in a 3-quart saucepan over medium heat, then cook the diced onion until tender and translucent without browning.
2. Add the minced garlic and stir for under a minute until fragrant.
3. Pour in the liquid and bring it to a boil.
4. Carefully add the cubed tofu and chopped tomatoes, reduce the heat, and simmer for about two minutes until the tomatoes soften without falling apart.
5. Stir in the soy sauce, black pepper, spinach, and the green onions and cilantro if using, cooking briefly until the greens wilt.
6. Take the soup off the heat, adjust seasonings as needed, and ladle into bowls to serve hot.

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