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Tofu Vegetable Stew

2 Tbls canola oil                                                         1 large onion, chopped

2 cloves garlic, minced or presses                                   1 lb firm tofu, cut into 1/2 in cubes

2 medium carrots, sliced                                         1/4 to 1/2 head of cabbage, chopped

1 cup turnip or rutabaga, chopped                                   3-4 cups stock or water

5 Tbls reduced-sodium soy sauce                                   1 bay leaf

Heat oil in a soup pot over medium heat.  Saute’ onions and garlic for 2-3 minutes.

Add tofu cubes and saute several more minutes.  Add remaining ingredients.  Bring to a boil, reduce heat to medium low and simmer, covered, for 35-45 minutes.  Serves 6.

Nutrition information per serving, 6 servings per recipe:

Calories: 261 Protein: 13g.  Total fat: 6.9g (sat. fat < 1 g)

Carbohydrates: 37 g. Cholesterol: 0 mg Sodium: 520 mg

Vitamin A: 86% DV. Vitamin C: 27% DV