Tofu Quinoa Soup

basil carrot coriander dinner garlic powder mushrooms olive oil onion quinoa tofu tomato paste vegetable broth

February 07, 2020

Author: Chelsay Long (Hamama Friends group member post here!)

Prep: 15 min
Cook: 20 min
Makes: 4 servings

Thank you to Bee C de L, suggested cooking with the microgreens 🙌🏻 I added the egg and naan to the tofu quinoa soup and microgreens 🤪😋

Chelsay Long‎‎‎_tofu Quinoa Soup_HamamaRecipes_2.8.20

Ingredients:

- 4 ounces mushrooms, trimmed and quartered
- 1 small onion, cut into 3/4-inch pieces
- 1 1/2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon minced fresh basil
- 1/4 teaspoon pepper
- 3 cups vegetable broth
- 1 carrot, peeled and cut into 3/4-inch pieces
- 2 oz tofu and cut into ¼-inch pieces
- 1/4 cup quinoa
- Favorite HAMAMA microgreen (Refreshing Red Cabbage seen here)
- 2 tablespoons minced fresh coriander

Instructions:

Microwave mushrooms, onion, tomato paste, oil, garlic powder, basil, and pepper in Instant Pot, stirring occasionally until vegetables are softened, about 5 minutes; transfer to blender (or food processor) along with broth, carrot. Blend or leave yours chunky like I did mine.
Transfer to a pot when it begins to boil, add tofu and quinoa and continue to gently stir and cook for another 10 minutes.
Top with over easy egg and over course HAMAMA microgreens! As well as a dash of coriander.

[Meal prepared and recipe created by Chelsay Long! ]

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