Tofu Quinoa Soup
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 🤪😋
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.
Prep: 15 minCook: 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 an...&media=//cdn.shopify.com/s/files/1/2099/1305/articles/Chelsay_Long__tofu_Quinoa_Soup_HamamaRecipes_2.8.20_600x.jpg?v=1581093949){kind=link}
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