submitted by Sara on December 14 2018
contains soycontains mushrooms

Ingredients
for
servings

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¾ cup 2⅝ tsp Tofu, raw
contains soy
1⅔ cups 1 tsp Vegetable broth, stock
⅚ cup ⅝ tsp Coconut Milk, canned
1  (ea. 4.20 oz) Bell pepper, sweet, red
1  (ea. 1.59 oz) Chili Pepper, Chile, Pepperoni, red, raw
⅚ cup 1 tsp Mushrooms, Champignon, Crimini, Button, Portobello, raw
contains mushrooms
2  (ea. 0.11 oz) Garlic, raw
1 tbsp Ginger, peeled, raw
1 tbsp Tamari, Japanese soy sauce, gluten-free
contains soy
1 tsp Lime juice, fresh cold-pressed
½ cup Cilantro, Coriander Leaves, raw

Preparation

  1. Serving size: 1 soup plate full
  1. Drain the tofu, then slice it and wrap it in some absorbent towel. Weight it down with some pots.
  2. Bring the vegetable stock and coconut milk to a boil.
  3. Slice the bell pepper, chili pepper, mushrooms, chop the garlic and chop or grate the ginger.
  4. Add the vegetables to the soup and simmer for about 5 minutes.
  5. Add the tofu and simmer for another 5 minutes.
  6. Remove from the heat and dd the tamari, lime juice and chopped cilantro.
  7. Stir well and serve.
  8. Tip: You can also crisp up the tofu before adding it by frying it in some toasted sesame oil before adding it to the soup.

Nutrition Facts
for
serving

  • Calorie count
    214 kcal
  • % of calories by macros
    Fat67.8 %145 kcal17.2 g
    Net Carbs15.0 %32 kcal8.5 g
    Dietary Fiber1.4 %3 kcal1.7 g
    Protein15.9 %34 kcal9.1 g
  • Approx. WW SmartPoints™
    7.4
  • Cholesterol 0 mg
  • Sodium 716.3 mg
  • Fat 17.2 g
    • Saturated Fat 12.6 g
    • Trans Fat 0 g
  • Carbohydrates 10.2 g
    • Dietary Fiber 1.7 g
    • Total Sugars 4.8 g
    • Added Sugar ?
    • Sugar alcohols 0 g
  • Protein 9.1 g
  • Calcium 262.3 mg
  • Iron 6.4 mg
  • Magnesium 65.2 mg
  • Potassium 484.2 mg
  • Zinc 1.2 mg
  • Vitamin A (Retinol Equivalents) 92.7 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 75.1 mg
  • Folate 47 mcg
    • Folic Acid 0 mcg