Tofu Tortilla Soup Food

VEGETARIAN TORTILLA SOUP

Steps:

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
• Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
• Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
• Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

VEGETARIAN TORTILLA SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
• Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

INSTANT POT TOFU NOODLE SOUP

Steps:

• Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.
• Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.
• Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.
• Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil.

TOFU TORTILLA SOUP

Steps:

• Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
• Add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour.
• Add grilled tofu (cut into strips) to pot and simmer for two minutes.
• Serve topped with cheese and tortilla if desired.

SMOKY TOFU TORTILLAS

Steps:

• Heat the oil in a large frying pan and add the onions and peppers. Season and cook on a high heat for 8 mins or until just tender and starting to char. Add the coriander stems, fry for 1 min, stirring, then add the spices and cook for 2 mins more, stirring, until fragrant.
• Tip in the tofu, beans, tomatoes and sugar, and cook for 5 mins until the sauce is quite dry and the tofu is heated through. Warm the tortillas following pack instructions.
• Taste the sauce for seasoning and add the coriander leaves and a squeeze of lime. Drizzle over a little extra virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt or soured cream on the side.