Caldo de Tofu (Vegan Tofu Soup)
User Reviews
5
Caldo de Tofu (Vegan Tofu Soup)
Description
Caldo de Tofu (Vegan Tofu Soup) blends an array of vegetables and tofu into a comforting broth-based soup. The recipe starts by sautéing aromatic vegetables—onion, garlic, carrot, celery, and zucchini—in oil until tender. Corn on the cob pieces add sweetness and texture. Extra firm tofu cubes contribute protein and a substantial, "meaty" texture. Uncooked medium grain white rice and bouillon cubes are added to the pot with water and simmered for 40 minutes, allowing the rice to cook and the flavors to integrate. The soup is garnished with minced cilantro for a fresh herbal note.
This soup combines softness from cooked vegetables and tofu with the slight bite from fresh corn and tender rice grains, delivering a mellow and well-rounded flavor. The slow simmer deepens taste and tenderizes all components evenly.
Caldo de Tofu can be served as a light meal or starter, suitable for vegan diets and adaptable with different vegetables according to availability. Adding sliced chilies or red pepper flakes introduces heat for those wanting a spicy version.
To adjust the soup's heartiness and texture, use firm or extra firm tofu and vary the vegetables used, making it versatile for leftovers or when repurposing garden produce. The cilantro garnish adds a bright finish just before serving.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion thinly sliced
- 3 garlic minced, cloves
- 2 carrot sliced
- 3 ribs celery sliced
- 1 large zucchini diced
- 2 ears corn cut into thirds
- 1 extra firm tofu diced, 16-ounce package
- 1 cup white rice medium grain, uncooked
- 6 cups of water
- 3 to 4 bouillon cubes chicken or vegetable, or paste equivalent
- cilantro minced for garnish
Instructions
- In a large pot (with a lid) over medium heat, add the oil, onion, garlic, carrots, celery, and zucchini, and saute for 3 to 5 minutes, stirring frequently, or until vegetables are tender.
- Add the corn, tofu, rice, water, and bouillon.
- Bring to a boil, cover, and lower heat to a simmer.
- Allow to simmer for 40 minutes.
- Garnish with minced cilantro.
Notes
- Add a pinch of red pepper flakes or fresh sliced chilies to make the soup spicy.
- Choose extra firm or firm tofu for a firmer, "meatier" texture; softer tofu types or silken tofu can also be used but will change the texture.
- This soup is flexible—swap in any vegetables you have on hand to create variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 632mg | 26% |
| Potassium | 588mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5261IU | 105% |
| Vitamin C | 19mg | 21% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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