Ginger almond Soup with broccoli, tofu and asparagus

April 24, 2010
0 Ratings
  • Serves 4-6
Author Notes

I had some ginger tea left over from my "Spring Refresher" recipe. The rest just evolved out of what was in the fridge. It would taste just as good with peanut butter and other vegetables or even chicken instead of tofu. Healthy and filling. —Nancy Nicole

What You'll Need
  • 4 cups Unsweetened ginger tea
  • 1/4 cup Almond butter (smooth)
  • a few dashes cayenne powder
  • 1 tblsp. Tamari soy sauce
  • salt and fresh ground black pepper to taste
  • 3 tblsp. Olive oil
  • 7 oz. firm tofu, drained and cubed
  • 2 large Red shallots, finely chopped
  • 2 cups Broccoli, chopped
  • 1 cup fresh asparagus, chopped
  • slivered almonds and chopped parsley to garnish (optional).
  1. Heat strained ginger tea to a simmer. Turn off heat and whisk in almond butter. Add cayenne, tamari and season to taste. Set aside.
  2. Heat oil in a large skillet. Add tofu and saute over medium high heat until at least 2 sides of most cubes are lightly browned. Add shallots, broccoli and asparagus. Saute another 5 minutes, or until vegetables are just tender.
  3. Add vegetables to broth and heat gently through. Garnish with slivered almonds and parsley, if desired.

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