Directions:
- Dice all the vegetables into bite size pieces.
- Add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
- Cut the tofu into bite-size pieces and drain on paper towel.
- Once the vegetables are tender add the peanut butter and milk and stir to incorporate.
- You can leave the vegetables in chunks or you may choose to puree them all in a blender (I prefer chunky).
- In a wok or similar shaped pan heat the peanut oil over med-high heat.
- Once the oil is hot brown the tofu chunks.
- Add the browned tofu to the soup.
- Garnish the soup with the fresh cilantro.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.74 Kcal (1573 kJ) | ||
| Calories from fat | 181.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 31% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 77.28mg | 3% | |
| Potassium | 1133.9mg | 24% | |
| Total Carbs | 45.25g | 15% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 16.19g | 65% | |
| Protein | 14.88g | 30% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 5.2mg | 29% | |
| Calcium | 296.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 144.44 Kcal (605 kJ) | ||
| Calories from fat | 69.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 31% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 29.71mg | 3% | |
| Potassium | 435.89mg | 24% | |
| Total Carbs | 17.4g | 15% | |
| Sugars | 4g | 42% | |
| Dietary Fiber | 6.22g | 65% | |
| Protein | 5.72g | 30% | |
| Vitamin C | 10.2mg | 44% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2mg | 29% | |
| Calcium | 114mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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