YOUR SOLIN GENERATED RECIPE
Tofu Spinach Pumpkin Rice Soup
Pan-seared tofu cubes simmered in a velvety pumpkin and vegetable broth with wilted spinach and hearty brown rice for a comforting, nutrient-dense bowl.
INGREDIENTS
14 oz firm tofu
0.25 cup cooked brown rice
0.5 cup pumpkin puree
2 cup baby spinach
2 cup vegetable broth
2 tbsp nutritional yeast
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
PREPARATION
Drain the firm tofu and press it between paper towels to remove excess moisture, then cut into half-inch cubes.
Heat the extra virgin olive oil in a medium pot over medium-high heat and add the tofu cubes, searing until they are golden brown on all sides.
Reduce the heat to medium and stir in the pumpkin puree, vegetable broth, garlic powder, onion powder, sea salt, and black pepper.
Bring the mixture to a gentle simmer for about 5 minutes to allow the flavors to meld and the broth to thicken slightly.
Add the cooked brown rice and baby spinach to the pot, stirring constantly until the spinach has completely wilted into the soup.
Remove the pot from the heat and stir in the nutritional yeast to add a savory depth and boost the protein content before serving warm.