Thursday, January 24, 2013

Almond & Broccoli Soup with Tofu Crumble

I know tofu isn't for everyone but I really like it. The soup, tofu crumble combo was born when I was nibbling on some tofu destined for my husbands scramble while my soupy dinner was heating up.. since I was starving and too lazy to cook it as a side I just dumped some on top of my soup and dug in. I was pleasantly surprised by how nice it was so I decided to share it with you. 

If you're not a tofu person feel free to blend it into the soup for an even thicker, creamier bowl but if you like a bit of bite in your soup (think minestrone) then give this a go! It's dense, 'creamy', completely delicious and doesn't taste anywhere near as healthy as it is! It's also high in protein so keeps you full and satisfied despite being just over 250 cals a bowl... and some chopped almonds would be a lovely garnish addition if you feel like making it even prettier!

Almond and Broccoli Soup with Tofu Crumble
Makes 2 serves
125g firm tofu (I like mine pressed, it crumbles better)
3 cups unsweetened almond milk
5 cups broccoli chopped
1 tbsp nutritional yeast
1 tsp braggs seasoning or mixed herbs and a pinch of chilli
  • Chop broccoli
  • cook in almond milk until tender (10 mins?)
  • blend well
  • add nutritional yeast + herbs
  • simmer for 5 mins
  • crumble pressed tofu with a fork
  • serve with tofu on top of soup
  • Enjoy!

Hope you're all well and enjoying some scrummy meals too!
Love and Smiles,

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