NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked black beans

4 oz Extra firm tofu

3 tbsp Nutritional yeast

0.5 cup Tomato puree

2 cups Vegetable broth

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 medium Corn tortilla

0.13 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium heat.

• 2

  Add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the chili powder and ground cumin, toasting the spices for about 30 seconds to release their oils.

• 4

  Pour in the vegetable broth and tomato puree, stirring to combine.

• 5

  Crumble the extra firm tofu with your hands into the pot, then add the cooked black beans and nutritional yeast.

• 6

  Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.

• 7

  While the soup simmers, cut the corn tortilla into thin strips and toast them in a dry skillet over medium-high heat until crisp and golden.

• 8

  Remove the pot from the heat and stir in the lime juice, sea salt, and black pepper.

• 9

  Ladle the soup into a bowl and garnish with the toasted tortilla strips, diced avocado, and fresh cilantro.