Ingredients:
1 white onion, chopped
1 garlic, chopped
3 cups water or vegetable stock
1 Tbs. vegetable broth powder
one 28-oz. can organic tomatoes
1 Tbs. basmati rice (any white rice)
1 bay leaf
1-1/2 Tbs. cane sugar or honey
1 Tbs. tomato paste
1/2 pkg. firm tofu
olive oil, to taste (optional)
fresh basil, chopped
Preparation:
Bring all ingredients, except tofu, to a boil, reduce to a simmer. Cover and cook for 35 minutes. Remove bay leaf. Let mixture cool 15 minutes.
Puree in the container of a blender and pass through a wire-mesh strainer to remove the skin and seeds. Blend again with tofu and olive oil until very smooth and creamy. Garnish with chopped fresh basil.
calories: 154
cholesterol: 0 mg
fat: 0 g
Resources The Art of Tofu: Celebrated Vegetarian Recipes from Around the World, Vol. 1
by Akasha Richmond
Morinaga Publications, 1997
Order this title from Amazon.com.
Guests Akasha Richmond
Author / Healthy Chef / Owner Akasha's Visionary Cusine
Los Angeles, CA
Phone: 323-939-1099
E-mail:
chefakasha@aol.com
Website:
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