Tofu Taco Soup

After making my Burmese Chickpea Tofu, I was searching for ways to use up the absurd amount that the recipe produces, and I remembered an insanely easy “Mexican” (read: country white people approximation of vaguely Mexican flavored things) soup that my mom used to make when we were kids.

Even though she used ground beef or shredded chicken instead, this is an extremely flexible one-pot dish that can be multiplied, divided, added to, or subtracted from and still be delicious. If you’re looking for more protein, add any variety of ground meats. If you don’t have meat or tofu on hand, throw in a can of chickpeas or corn instead.

Tofu Taco Soup

Gluten free, dairy free, vegetarian, vegan; Serves 4; ~150 calories per serving

1 medium yellow onion, diced

3 cloves minced garlic

15-20 cherry tomatoes, halved

1/4 recipe chickpea tofu, cubed (Recipe here! Or substitute half a package normal firm tofu)

1 package taco seasoning

1 1/2 cups water or vegetable stock

1/2 can black beans, drained and rinsed

Directions:

1) Saute onion in the bottom of a stock pot on medium heat until translucent and fragrant.

2) Add garlic and tomatoes and continue cooking until tomato skin has blistered, about 5 minutes.

3) Add cubed tofu and beans and fold into vegetables, breaking the tofu up a little (so it resembles taco meat!).

4) Add taco seasoning and water/stock and stir until combined.

5) Turn heat down to medium-low and simmer until the tomatoes have burst. Serve hot. Once cooled, may be stored in the refrigerator for up to a week.

Everyone at work was jealous of my good-smelling, healthy, yet comforting lunch. Hopefully your rendition makes you the envy of the break room, too!

P.S. Roses are red

Violets are blue

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