Tofu Tomato And Spinach Soup

Ingredients

• 1/2 teaspoon vegetable oil
• 1 cup chopped onion
• 6 cloves garlic, minced
• 1 cup water or low-sodium chicken broth
• 1 package (14 ounce) silken, firm, or extra-firm tofu, patted dry and cut into 1/2-inch cubes
• 2 cups chopped tomatoes
• 3 stalks green onions, chopped (optional)
• 4 cups fresh spinach leaves, washed and dried, or 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 cup cilantro leaves (optional)

Method

1. 1 Wash hands. Heat a 3-quart saucepan over medium heat; add oil and chopped onion. Cook until softened but not brown.
2. 2 Stir in garlic and cook just until fragrant. Add water or broth and bring to a boil.
3. 3 Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy, about a couple of minutes.
4. 4 Stir in green onions, spinach, pepper, and cilantro. Cook just until spinach is wilted. Remove from heat.
5. 5 Taste for seasoning and adjust with soy sauce if needed. Serve hot.