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Spicy Tofu & Greens Soup (Recipe)


Image by Ruthieki
Molly picked this recipe out from the Moosewood Restaurant Daily Special cookbook. It was a bit more time-consuming to put together than other soups I’ve made, but the result was really delicious and warming. This would go wonderfully with homemade spring rolls with peanut sauce for a dinner party.

The Stock:
2 cups onions, peeled and sliced
2 cups carrots, peeled and sliced
1 cup chopped parsley (I forgot to buy this, so my version is parsley-free)
8 slices fresh ginger root
8 garlic cloves, sliced
2 dashes red pepper flakes (more for hotter)
8 cups water

Combine all the stock ingredients in a large kettle, cover and simmer for 45 minutes.

1 cake firm tofu (NOT silken! I like White Wave brand tofu)
1 tablepoon grated fresh ginger
4 garlic cloves, minced
2 dashes red pepper flakes
1 tablespoon oil
2 T 1/4 cup soy sauce (or tamari)
1/3 cup julienned carrots
2 cups shredded bok choy (or spinach or other greens)
a few drops of dark sesame oil
2 scallions, thinly sliced.

While the stock simmers on the stovetop, preheat your oven to 375 degrees f. In an ovenproof skillet, combine the grated ginger, garlic, hot pepper flakes, oil, and 2 tablespoons of soy sauce over medium heat. Add the tofu cubes and mix gently until the tofu is evenly coated with sauce. Bake the tofu mixture in the oven for 30 minutes, stirring gently every ten minutes to make sure it gets evenly browned.

When the tofu is nearly done baking, strain the solids out of the stock. Add the tofu mixture and jullienned carrots to the broth, and simmer gently for 3 minutes. Add the greens, sesame oil, and remaining soy sauce. Remove from heat, add the scallions, and serve immediately.

This recipe makes about six large servings.

Notes: I may try making this with flavored "baked tofu" from the grocery store, to save on time and dishes. The broth is so deliciously gingery, garlicky and spicy– this would be the perfect soup to serve to someone getting over a cold. It’s vegan, too. Yum.

Cauliflower Cheese Soup (Recipe)


Image by Ruthieki
I love this soup so much. It’s rich and satisfying but not TOO unhealthy, and the inclusion of dillweed and caraway seeds makes it taste super special. This recipe is adapted from the original Moosewood Cookbook.

Cauliflower Cheese Soup (Serves 8-10)
3 medium potatoes, peeled and diced
2 large cauliflowers, one chopped, one cut into neat and uniform little florets
3 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
1 large onion, chopped
1 1/2 tsp. salt
6 cups water
3 cups grated cheddar cheese
2 cups milk (whole milk tastes best, but you can substitute low-fat)
2 tsp dill
1 tsp caraway seeds (so good and really important, don’t leave these out!)
black pepper, to taste.

1.) Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes).
2.) While the veggies are cooking, steam the reserved cauliflower florets until tender.
3.) Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed califlower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper. Yum.

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