Vegetable tofu soup
30 minutes · 4 portions
Lunch · Dinner · Supper
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 2/5 · Equipment complexity : 3/5
Ingredients
- Vegetable stock — 1200 ml
- Firm tofu — 400 g
- Carrot — 250 g
- Cabbage — 300 g
- Peas — 250 g
Instructions
Bring the stock to a simmer. Add diced tofu, carrot, cabbage and peas, then cook until the vegetables are tender. Serve hot.