Spicy Tofu Soup


1 package House Foods organic tofu cut into cubes, hard

1 tablespoon olive oil or sesame oil

1 sweet onion chopped

4-6 cloves garlic diced

1-2 teaspoons ginger chopped in pieces about 2 inches in length

1 green pepper chopped

1 red pepper chopped

2 cups rainbow carrots or regular

3 stalks celery chopped

1 Anaheim pepper

8 cups vegetable broth

1 lemon juiced

3-4 Baby bok choy chopped

1/3 cup fresh basil chopped

1/2 teaspoon black pepper


To prepare tofu, cut block into strips and wrap in a tea towel, or paper towel works too. Place tofu on a plate and a heavy object on top of it, such as a pan or cookbook. Press the tofu to remove water for approximately 20 minutes. Remove towels and chop tofu into cubes.

Place olive oil in bottom of large Dutch oven. Turn heat to medium high and sauté onion, garlic, green pepper, red pepper, Anaheim pepper, carrots, and celery. Sauté for approximately 5-8 minutes. Add vegetable broth, tofu and lemon juice. Add basil and black pepper. Bring to a boil and then simmer for approximately 15-20 minutes. Add bok choy and cook for another 5 minutes. Adjust broth as desired with more lemon juice, pepper, salt or basil. Can be served with Lucky’s In-house baked sourdough bread.