Husband Tested in Alice's Kitchen
Serves 6
This yummy comfort food quick vegan dish is the thing to make on a busy week day.
Ingredients
2 Tablespoons oil OR water sauté
1 yellow onion diced
1 red bell pepper diced
3 cloves garlic diced
1 jalapeño diced, optional
1 packet taco seasoning OR 1-2 Tablespoons Homemade Taco Seasoning
½ block firm tofu drained & pressed
1 6-ounce can tomato paste
12 ounces salsa verde homemade or store bought
3 cups low sodium broth
2 15-ounce cans pinto beans drained & rinsed
2 Tablespoons cilantro chopped, plus more for serving
1 lime juiced, plus more for serving
2 cups cooked brown or white rice for serving (Other grains will work as well.)
Pickled Onions, optional, for serving
Scallions, corn chips, non-dairy yogurt, sliced radishes, optional, for serving
Instructions
Heat the oil in a stock pot over medium heat. Add the onion, bell pepper, garlic, jalapeño and taco seasoning. Cook down for a couple of minutes, stirring frequently.
Crumble up the tofu and add it to the pot. Pour in the tomato paste, salsa verde, broth and pinto beans. Bring to a boil, lower the heat & simmer for 10-15 minutes - stirring every couple minutes.
Before serving add cilantro & lime juice. Taste and adjust seasonings as needed.
To serve, add rice to each bowl and ladle the soup over. Serve with any of the optional toppings.
For Leftovers: Allow the soup to cool completely before transferring to individual containers. Reheat the leftovers in the microwave or on the stove until bubbling & hot.
Nutritional Information: Calories: 329kcal | Carbohydrates: 50g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1299mg | Potassium: 720mg | Fiber: 9g | Sugar: 8g | Iron: 3mg
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