Recipe courtesy of Bobby Deen
Episode: Totally Tofu!
Print
Total:
45 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh sage 
  • 2 medium carrots, chopped 
  • 2 cloves garlic, finely chopped 
  • 1 Vidalia onion, chopped 
  • 1 red bell pepper, chopped 
  • 1 small sweet potato, scrubbed and chopped 
  • 3 tablespoons whole wheat flour 
  • 3 cups low-sodium vegetable stock 
  • 2 cups almond milk 
  • Salt
  • Freshly ground black pepper
  • 1 pound silken tofu, cubed into 1/2-inch pieces 
  • 2 tablespoons chopped fresh dill 
  • 2 tablespoons chopped scallions, for garnish 
  • Grated vegan cheese, for garnish 

Directions

In a medium Dutch oven or pot over medium-high heat, add the olive oil, sage, carrots, garlic, onions, peppers and sweet potatoes and saute for 5 minutes. Sprinkle in the whole wheat flour and saute until it is absorbed, about 2 minutes. Add the vegetable stock and almond milk and season with salt and pepper. Bring to a low boil and simmer until the vegetables are tender, about 20 minutes. Add the cubed tofu and dill and turn off the heat.

To serve, ladle the soup into warm bowls and garnish with the scallions and vegan cheese.

Categories:

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Creamy Corn and Vegetable Soup

Recipe courtesy of Ellie Krieger

Curried Coconut Vegetable Noodle Soup

Recipe courtesy of Alicia M Ojeda

Silken Tofu

Recipe courtesy of Nick Subic

Tofu Creme Brulee

Recipe courtesy of Bobby Deen

Miso Soup with Carrots and Tofu

Recipe courtesy of Gourmet Magazine

Miso Soup with Carrots and Tofu

Recipe courtesy of Gourmet Magazine

Crispy Black Pepper Tofu Bites

Recipe courtesy of Bobby Deen

Spicy Tofu and Edamame Beans

Recipe courtesy of Ching-He Huang

On TV

So Much Pretty Food Here