Updated: Nov 5, 2020
Looking for a plant-based fall recipe that's going to warm you up and nourish your insides?! Give my 5 bean spicy tofu soup a try!
1. Kidney beans (1 15 oz can)
2. Black beans (1 15 oz can)
3. Pinto beans (1 15 oz can)
4. Garbanzo beans (1 15 oz can)
5. Butter beans (1 15 oz can)
6. Tofu (14 oz block)
7. Garlic (4-5 cloves)
8. Red onion (1 medium sized)
9. Grape tomatoes (1/2 cup, cut in half)
10. Bone broth (16 oz, I recommend PacificFoods organic bone broth)
11. Bay leaves (3-4 leaves)
12. Crushed red pepper
13. Hot sauce (to preferred spicy level, I recommend 1-2 tbsp)
14. Olive oil (3 tbsp)
15. Sunflower seeds (optional)
1. Heat oven to 375*F. Remove tofu from package and press to remove any excess water. I press tofu using a chef's knife. Cut tofu into cubes, place in a glass dish and drizzle approx 1 tbsp of olive oil over top.
2. Sprinkle 2-3 pinches of crushed red pepper over tofu and add hot sauce. Make sure tofu cubes are evenly coated in olive oil, hot sauce, and pepper flakes to desired spiciness level and bake for 35-45 mins depending on crispiness you'd like.
3. Add to 2 tbsp olive oil to medium to large-sized soup pot and let heat up slowly.
4. Peel and chop red onion, garlic, and grape tomatos and add to heated olive oil.
5. While simmering, open up your cans of black beans, kidney beans, pinto beans, garbanzo beans, and butter beans. Drain the liquid from each can into the sink and add to pot.
6. Add 16 oz bone broth to pot, 3-4 bay leaves, and let simmer on medium heat for 20 mins, stirring occasionally.
7. When the spicy tofu has finished cooking, add a healthy scoop to a bowl of soup and enjoy! (You can also add some sunflower or pumpkin seeds for an added crunch!)