Vegan Coconut-Lime Tofu Soup

In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds—yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch—it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal.

Recipe

Ingredients

  • 3 ½ cup vegetable broth
  • 2- inch piece fresh ginger peeled and cut into ¼ inch rounds
  • 1 13.5 oz can unsweetened coconut milk
  • 1 14 oz package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
  • 8 oz button mushrooms thinly sliced
  • 6 tbsp fresh lime juice about 3 limes
  • 3 tbsp soy sauce or tamari
  • 2 tsp light brown sugar
  • 1 jalapeno pepper thinly sliced, seeds removed
  • ¾ cup packed fresh cilantro leaves

Instructions

  • Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
  • Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and ½ cup of cilantro leaves to pot; cook 1 minute more.
  • Garnish bowls with remaining cilantro.

Nutrition

Calories: 104kcalCarbohydrates: 12gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1645mgPotassium: 430mgFiber: 1gSugar: 7gVitamin A: 689IUVitamin C: 13mgCalcium: 43mgIron: 2mg
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