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Spicy Tofu Soup


  • 12 oz of firm tofu, cubed
  • 3/4 cup of red onion, chopped
  • 1 large jalapeno, chopped
  • 3 tbsp of lime juice
  • 3 tbsp of soy sauce
  • 6 cloves of garlic, chopped
  • 1 tsp of lemon pepper
  • 5 cups of vegetable stock
  • 1 tbsp of ginger root, shredded
  • 4 tomatoes, chopped
  • 1 pack of rice noodles
  • 3 tbsp of sesame sauce


  1. Sautee the jalapeno, onion, garlic, ginger root and tomatoes in the sesame oil for 4 minutes.
  2. Add the lime juice and soy sauce.
  3. Simmer another 5 minutes before adding the tofu, lemon pepper, lime juice and vegetable stock.
  4. Simmer for 25 minutes.
  5. Add the rice noodles just before serving.




Tofu Chili


  • 2 lbs of tofu, cubed
  • 1 large can of peeled tomatoes
  • 1 tsp of cumin
  • 1 tbsp of red pepper flakes
  • salt and pepper
  • 1 can of kidney beans
  • 5 tbsp of olive oil
  • 3 cups of vegetable stock
  • salt and pepper
  • 1 can of black beans
  • 1 can of white beans
  • 2 onions, chopped
  • 1 large green bell pepper, chopped


  1. Sautee the bell pepper and onion in the olive oil.
  2. Add the red pepper flakes and cumin.
  3. Add the tomatoes and tofu and simmer for 5 minutes.
  4. Add the remaining ingredients and simmer for 55 minutes on low.
  5. Add salt and pepper to taste.




Vegi-Tofu Soup


  • 2 bags of frozen Bird’s Eye mixed vegetables
  • 6 cups of vegetable stock
  • 1 carrot, chopped
  • 1 rib of celery, chopped
  • 4 tbsp of olive oil
  • salt and pepper
  • 1 carrot, shredded
  • 1 lb of firm tofu, cubed


  1. Sautee the carrot, onion and celery in the olive oil for 4 minutes.
  2. Add the mixed vegetables and sauté another 3 minutes.
  3. Pour in the vegetable stock and add the tofu.
  4. Simmer for 25 minutes.
  5. Add salt and pepper to taste.

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