Vegetarian Fiery Tofu and Coconut Curry Soup

Happy Holidays! The other day M made this delicious vegetarian soup.  It was the perfect balance of creamy and spicy with the right amount of tofu and vegetables.  The inspiration for this recipe can be found here.  He also added red and yellow bell peppers and mushrooms.

Thanks to The Museum Scout for the picture and for inspiring me to "get back on my blog."

Miso Soup

This miso soup recipe is super simple, so simple that I made it before work on Friday morning.  You only need four ingredients: Trader Joe's miso ginger broth, Trader Joe's roasted seaweed snack, organic tofu, and organic green onions. 

Directions:

1. Add the 32 ounces of miso ginger broth to a sauce pan. 

2. Cut about 4 ounces of tofu into bite-size cubes. Then add the tofu to the broth. 

3. With a pair of kitchen scissors, cut about 0.2 ounces (half of the seaweed snack pack) into small rectangular pieces. Then add to the broth.

4. Heat these three ingredients.

5. Remove from heat and scoop into bowls. 

6. Top with diced green onions.

This recipe makes 4 servings, which I happily enjoyed and ate all by myself for breakfast, lunch, and dinner on Friday and finished the last serving over the weekend.

Aduki Bean Burgers

I had some leftover aduki beans from my smoothie, so tonight I made Aduki Bean Burgers.  We had enough for dinner and my lunch later on this week.  These vegetarian patties are a combination of a Weight Watchers recipe my Mom gave me years ago and this aduki bean recipe. Makes 4 patties. 

You'll need:
1 tablespoon canola oil
1/4 cup chopped celery
2 cloves of garlic, minced 
1/2 cup chopped onion
2/3 cup aduki beans
3" piece of soft tofu
1/3 cup bread crumbs
1/4 cup tomato sauce
palmful fresh chopped cilantro
palmful fresh chopped parsley
salt and pepper to taste
cooking spray 

Directions:
1. Over medium heat, add the oil to a sauté pan. Then add the onions, celery, and garlic.  Cook until the veggies are soft and the moisture has evaporated. Add salt and pepper to taste. Let cool.

2. In a bowl, mash the tofu.  Blend in the beans, bread crumbs, and tomato sauce.  Add the cooled veggies.  Mix thoroughly.

3. Shape into 4 balls*, cover, and refrigerate for at least 20 minutes.

4. Cook on a George Foreman Grill. Making sure to use cooking spray first so the patties do not stick. 

NOTE - the tofu package stated that one serving of tofu is a 1" piece; I figured a 3" for 4 servings with all the other ingredients seemed accurate.

The veggie balls* will flatten into patties on the Foreman Grill.  The cooked patties are very delicate, not like store-bought veggie burgers, so handle with care.  :)