I think that soup is the one place even a die-hard meat-eater will succumb to the power of a steaming bowl of broth-y vegetables. If it is overflowing with tons of tasty ingredients, there is a chance the protein-packed tofu will go unnoticed!
I made this because my son was sick but was still hungry for something savory. I wanted it to be full of goodness but not a heavy meal that would weigh him down. I am very lucky in that he loves tofu and lots of other foods that you don’t usually associate with the palate of a teenage boy: things like squid tentacles, miso, seaweed and sashimi. He told me his dream is to “live and die” in Japan and judging from the food he likes, I’d say it is his destiny.
I was in a great shop called Kalustyan’s in New York City the other day and picked up a few things that I though would work great in a soup using tofu and cauliflower (a nice light veggie) as the main ingredients. I gave it a Japanese “feel” by seasoning the broth with a little Japanese curry powder and a lovely seaweed-infused salt from the gulf of Maine called Dulse Seaweed Salt. Dulse is a red seaweed (sometimes called Sea Lettuce) and it gives the salt an intensified ocean taste.
My son ate two bowls, which says it all really.
*This is a Blood Type A Diet friendly recipe with beneficial ingredients such as tofu, garlic, escarole and onions (cauliflower is neutral so is fine to use)*
You will need:
I cake of tofu, pressed and cubed (tofu usually comes in 12 oz blocks)
1 medium onion, sliced
3 cloves garlic, thinly sliced
2 celery ribs, including leaves, chopped
1 head escarole, washed and roughly chopped
1 small head cauliflower, broken into florets (if it is a large head, use half)
2 tsp curry powder
1 tsp cumin seeds (optional)
1 tsp of fresh thyme or rosemary leaves
1 tsp sea-salt (use 1/2 tsp if the salt you are using is intensely salty)
1 vegetable bouillon cube (I used the Rapunzel brand)
10 cups water
3 cups cooked basmati rice
*If you have leftover rice in your fridge (I always do!) take it out and reheat at lowest setting on your stove top in pot with lid. If not, cook some fresh right now!*
1 – Press tofu immediately!
2 – Chop all veggies while tofu is being pressed.
3 – Put big soup pot (4 to 6 qt) on medium heat and add the oil. When it warms, add the onions and garlic and cook for about 4 minutes before adding the celery. Cook, stirring frequently for about 8 minutes.
4 – Add the curry powder, thyme (or rosemary),, cumin seeds and salt to the pot and stir. Add the cauliflower and mix gently. Cook for about 1 minute. Add the tofu and stir gently and cook for another minute.
6 – Add the bouillon cube (I usually roughly chop it first), followed by the water. Turn heat up and when it comes to a boil add the chopped escarole and turn the heat down to a low simmer. Cover and simmer for about 8 to 10 minutes.
Serve soup alone, with a scoop of rice or crusty bread and some hot sauce if you are in the mood.