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Ingredients
Tomato Soup with Tofu
- Ingredients
- 1 kilogram Tomatoes
- 200 grams Tofu
- 5 Tbsps Chili sauce (such as Asialaden brand)
- 1 small red chili pepper
- 1 onion
- 2 Tbsps olive oil
- 2 Tbsps sugar
- 2 Tbsps balsamic vinegar
- 500 milliliters Vegetable broth
- 2 Tbsps Lime juice
- salt
- peppers
- 1 Tbsp Basil (cut into fine strips)
Immerse the tomatoes in boiled water to blanch for a few seconds. Remove the tomatoes, peel off the skin, quarter, core and cut into small cubes.
Pat the tofu dry and cut into small cubes. Marinate the tofu in the chili chicken sauce.
Wash the chile pepper, halve, remove the seeds, remove all white interior skins and dice finely. Peel and finely chop the onion. Heat the olive oil in a pan, add the chile pepper and onion, sprinkle the sugar over them to help caramelize. Cook and then deglaze with the balsamic vinegar. Add the tomatoes, tomato paste and vegetable broth. Cover the pan and let the soup simmer for about 15 minutes.
Puree the soup with a hand blender and pass through a sieve into a second pot. Season the soup with lime juice, salt and pepper and keep warm.
In a pan, fry the tofu for about 4 minutes until light brown on all sides. To serve, divide the soup into bowls and top with the chili tofu and basil.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 4.9 g | (16 %) |