Tofu Tortilla Soup Recipes

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

TOFU TORTILLA SOUP

Tofu Tortilla Soup image

This is my first try at adapting a chicken tortilla soup. It's tasty. The tofu works so well in the soup and it freezes perfectly. My mouth is watering just entering this in.

Provided by jtatum

Categories Clear Soup

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon olive oil
1/2 medium onion (chopped)
2 minced garlic cloves
1/2 medium jalapeno pepper (chopped)
1/2 medium green pepper
1 cup frozen corn
1/4 cup dry white wine or 1/4 cup water
1 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
28 ounces vegetable broth
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 grilled tofu patties
12 ounces monterey jack cheese (optional) or 12 ounces Mexican blend cheese, shredded (optional)
1 cup corn tortilla chips, broken into pieces (optional)

Steps:

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour.
Add grilled tofu (cut into strips) to pot and simmer for two minutes.
Serve topped with cheese and tortilla if desired.

Nutrition Facts : Calories 93.6, Fat 1.6, SaturatedFat 0.2, Sodium 417.6, Carbohydrate 18, Fiber 3.1, Sugar 5.9, Protein 2.6

SMOKY TOFU TORTILLAS

Smoky tofu tortillas image

Smoked tofu adds protein to these vegetarian fajitas - pop on the table with corn or wheat wraps and watch them disappear

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 15

Ingredients

1 tbsp vegetable or olive oil
2 onions , each cut into 12 wedges
2 Romano peppers , deseeded and sliced
small pack coriander , leaves picked and stems finely chopped
2 tsp ground cumin
1 tsp hot smoked paprika
200g pack smoked tofu (I liked Taifun), cut into bite-sized pieces
400g can kidney beans , drained and rinsed
400g can cherry tomatoes
1 tbsp dark brown soft sugar
8 corn & wheat tortillas
2 limes , cut into wedges
extra virgin olive oil , for drizzling
1 large ripe avocado , stoned, peeled and sliced just before serving
thick yogurt or soured cream

Steps:

Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.

Nutrition Facts : Calories 567 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

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