Tofu, Tomato and Spinach Soup

1 teaspoon vegetable oil
1/2 cup onion (chopped)
1 garlic clove (minced)
6 cups water (or low-sodium chicken broth)
1 package tofu
silken
firm or extra firm (14 ounce - patted dry and cut into ½ inch cubes)
2 tomatoes (chopped)
green onions
chopped (3 stalks
optional)
4 cups spinach leaves
fresh (washed and dried
or 1- 10 ounce box frozen chopped spinach
thawed and squeezed dry)
1 tablespoon soy sauce
reduced sodium
1/4 teaspoon ground black pepper
cilantro leaves (1/4 cup
optional)

Wash hands with soap and water.
Heat a 3 quart saucepan over medium heat; add oil and chopped onion. Cook onion until softened, but not brown. Stir in garlic and cook just until fragrant.
Add chicken broth. Bring to a boil. Add tomatoes and tofu. Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).
Stir in green onions (optional), spinach, ground pepper and cilantro. Cook just until spinach is wilted.
Remove from heat. Taste for seasoning. Serve hot.

Montana State University Extension Service
Nutrition Education Program