Broccoli Tofu Soup Recipe
Ingredients
| Bean curd | 8 Ounce | |
| Minced onion | 1 Tablespoon, dried | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Dried basil | 1/4 Teaspoon, crushed | |
| 1 10-ounce package frozen chopped broccoli | ||
| 1 10 3/4-ounce can condensed cream of potato soup | ||
| Milk | 2 Cup (16 tbs) | |
| Shredded Swiss cheese | 3/4 Cup (16 tbs) | |
Directions
Place tofu in a double thickness of cheesecloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine dried onion, bouillon granules, basil, and 1/2 cup water.
Bring to boiling.
Stir in frozen broccoli; return to boiling.
Reduce heat; cover and simmer 5 minutes or till tender.
Do not drain.
Stir in soup.
Gradually add milk; bring to boiling.
Reduce heat.
Add tofu and cheese, stirring till cheese is melted.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine dried onion, bouillon granules, basil, and 1/2 cup water.
Bring to boiling.
Stir in frozen broccoli; return to boiling.
Reduce heat; cover and simmer 5 minutes or till tender.
Do not drain.
Stir in soup.
Gradually add milk; bring to boiling.
Reduce heat.
Add tofu and cheese, stirring till cheese is melted.
Chef
