september 1, 2010

Inspired by a Mexican soup we saw in a cookbook awhile back, Chris came up with this nice, flavorful recipe that uses fried tofu instead of roast chicken.

Roasted Red Pepper, Jicama and Tofu Soup

1 medium jicama, peeled and cubed
2 red bell peppers
1 large yellow onion, chopped
1 package of firm tofu
4 garlic cloves, chopped
2 ripe avocados, sliced
1 bunch cilantro, coarsely chopped
4 cups vegetable stock
2 cups water
1-2 jalapeño peppers, sliced (more or less, dependent on desired heat)
olive oil
salt, pepper

Roast bell peppers over open flame until charred. Place in paper bag, seal, and set aside until cool. Peel peppers, discard seeds and stem, and chop coarsely.

In large soup pot, saute onions for five minutes in olive oil (until translucent, but not browned). Add garlic and stir for 30 seconds. Add jalapeño slices and bell peppers and cook for two minutes. Add broth and water. Bring soup to a boil, then reduce to a simmer, cover and cook 30 minutes.

In non-stick skillet or wok, heat several tablespoons canola oil and add tofu. Fry until deep golden brown. Remove tofu to paper towels and blot dry.

Remove soup from heat, add 1/2 cup of cilantro, and blend with immersion blender. Add salt and pepper to taste, then add jicama and tofu. Reheat soup and cook for five minutes. Serve hot in individual bowls with slices of avocado and cilantro for garnish.






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