Vegan Tofu Tortilla Soup
Hearty but light, lower carb soup with full flavors and great textures. No guilt!
Makes
Serving size
Ingredients
7 ounces firm tofu
2 tablespoons oil
½ cup red onion, chopped
¼ cup jalapeño, diced. Deseed and devein, if desired
1 garlic clove, minced (1 teaspoon)
1 cup red bell pepper, chopped
1 cup canned hominy (white preferred), drained, and rinsed well
1 tablespoon Mrs. Dash® taco seasoning
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon white pepper
¼ teaspoon sea (kosher) salt
⅛ teaspoon ground allspice
1 teaspoon chipotle in adobo sauce
1 cup tomatoes, chopped
2 cups low sodium vegetable broth
½ cup water
10 ounces frozen riced cauliflower (may use 1 cup cooked rice)
1 cup no salt added canned corn, drained (may use frozen)
2 tablespoons lime juice
5 tablespoons nondairy sour cream
½ cup fresh cilantro, chopped
2 soft corn tortillas, cut into triangles
Instructions
1. Press the tofu to release extra liquid as you prep your ingredients. When ready, cut into 1-inch cubes.
2. Heat oil in a large pot over medium heat and add onions. Cook 3 to 4 minutes or until they begin to soften.
3. Add the tofu and cook 3 to 4 minutes or until edges start to brown.
4. Add the jalapeños, garlic, bell pepper, and hominy. Cook 2 to 3 minutes or until hominy is fragrant.
5. Add all the seasonings, chipotle in adobo sauce, and tomatoes. Cook for 2 minutes, stirring constantly.
6. Add the vegetable broth, water, and riced cauliflower. If using frozen corn, add now.
7. Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
8. Turn off heat. If using canned corn, add now. If using cooked rice, add now.
9. Add lime juice and stir well.
10. Place cover back on and let stand for 5 minutes.
11. Serve with 1 tablespoon nondairy sour cream, ¾ tablespoon cilantro, and tortilla triangles.
Cooking Tip
Substitute parsley, tarragon, dill, or a combination thereof, for cilantro. Serve with ¼ cup per person of fresh strawberries, raspberries, or combination thereof.
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