Healthy Tofu Broth
Discover the ultimate comfort food with this Healthy Tofu Broth, a nutrient-packed, light yet satisfying dish perfect for any time of year. This recipe combines hearty cubes of firm tofu with a vibrant medley of fresh vegetables like carrots, celery, and baby spinach, all simmered in a fragrant vegetable broth enhanced by ginger, garlic, and a splash of soy sauce. A drizzle of sesame oil adds a hint of nuttiness, while optional chili flakes bring a touch of heat, making this dish as flavorful as it is wholesome. Ready in just 30 minutes, this easy-to-make soup is low in calories, high in protein, and brimming with vitamins—perfect for a quick lunch or soothing dinner on a chilly evening. Serve warm, garnished with green onions, and enjoy a healthy, plant-based meal that’s as nourishing as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 200 grams Firm tofu
- 4 cups Vegetable broth
- 1 medium, sliced Carrot
- 2 small, sliced Celery stalks
- 2 cups Baby spinach
- 1 inch, thinly sliced Ginger
- 2 minced Garlic cloves
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 2 sliced Green onion
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Optional chili flakes (optional)
Instructions
1. Prepare the tofu by patting it dry with paper towels and cutting it into 1-inch cubes. Set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the sliced ginger and minced garlic. Sauté for 1 minute, or until fragrant.
3. Pour in the vegetable broth and bring it to a gentle simmer.
4. Add the sliced carrots and celery to the pot. Allow them to cook for 8-10 minutes, or until they are tender but still slightly crisp.
5. Gently add the cubed tofu to the broth, stirring carefully to avoid breaking it apart. Simmer for an additional 5 minutes.
6. Stir in the soy sauce, rice vinegar, salt, and black pepper. Taste and adjust seasonings as desired.
7. Add the baby spinach to the pot and cook for 1-2 minutes, just until wilted.
8. Remove the pot from heat and ladle the broth into serving bowls.
9. Garnish each bowl with sliced green onions and a sprinkle of chili flakes if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
