Tofu Tomato Mango Soup

Tofu Tomato Mango Soup Recipe - Delicious Vegetarian Meal

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tofu Tomato Mango Soup is a refreshing and nutritious dish that combines the creaminess of tofu with the sweetness of mango and the tanginess of tomato. This soup is perfect for a light lunch or dinner, and can be enjoyed hot or cold.

History

This recipe is a modern twist on traditional tofu soup recipes, incorporating the tropical flavors of mango and the acidity of tomato. Tofu, a staple in Asian cuisine, is known for its high protein content and versatility in cooking.

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 tbsp lime juice
1 cup diced mango
1 large ripe tomato, diced
1 cup milk
1 tsp salt
0.5 tsp pepper
dash of hot sauce
12 oz (340 g) soft tofu
fresh parsley sprigs

How to prepare

In a medium heat, sauté onion and garlic in olive oil for about 3 minutes or until they become transparent.
Add tomato and mango, drizzle with lime juice, and sauté for 2 to 3 more minutes.
Stir in milk, salt, pepper, and hot sauce, and continue cooking for another minute.
Allow the mixture to cool briefly, then add tofu and blend in a blender until smooth.
Chill the mixture and serve with a garnish of parsley.

Variations

Add a pinch of curry powder for a spicy kick.
Substitute coconut milk for a creamier texture.
Stir in cooked shrimp or chicken for added protein.

Cooking Tips & Tricks

Make sure to use soft tofu for this recipe to achieve a creamy texture.

- Adjust the amount of hot sauce to suit your taste preferences.

- For a smoother soup, blend the mixture in a high-speed blender until completely smooth.

- Garnish with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve the Tofu Tomato Mango Soup with a side of crusty bread or a fresh salad for a complete meal. Garnish with additional fresh herbs or a drizzle of olive oil for extra flavor.

Cooking Techniques

Sautéing

- Blending

Ingredient Substitutions

Use coconut oil instead of olive oil.

- Swap out mango for pineapple or peach.

- Substitute almond milk for dairy milk.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve the Tofu Tomato Mango Soup in individual bowls garnished with a swirl of coconut cream and a sprinkle of chopped nuts for added texture.

Pairing Recommendations

Pair this soup with a crisp white wine or a fruity iced tea for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 22g

- Dietary Fiber: 3g

- Sugars: 15g

Fats

- Total Fat: 8g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 25% DV

- Vitamin C: 60% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains soy and dairy

Summary

This Tofu Tomato Mango Soup is a good source of protein, fiber, and vitamins A and C. It is low in saturated fat and calories, making it a healthy option for a light meal.

Summary

Tofu Tomato Mango Soup is a delicious and nutritious dish that is perfect for a light meal. With its creamy texture and tropical flavors, this soup is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had decided to explore the local farmer's market in search of some fresh ingredients for dinner. As I wandered through the stalls filled with colorful fruits and vegetables, my eyes were drawn to a small booth tucked away in the corner.

At the booth, there was a woman with a kind smile and a twinkle in her eye. She was surrounded by an array of exotic ingredients and spices that I had never seen before. Curious, I struck up a conversation with her and soon found out that she was a world traveler who had spent years learning about different culinary traditions.

As we chatted, she mentioned a recipe for Tofu Tomato Mango Soup that she had picked up during her travels in Southeast Asia. Intrigued, I asked her to share the recipe with me. She gladly obliged, writing down the ingredients and instructions on a small piece of paper. I thanked her profusely and headed home, eager to try out this new dish.

That evening, I gathered all the ingredients I needed and set to work in the kitchen. The aroma of the spices filled the air as I chopped the tomatoes and mangoes, sautéed the tofu, and simmered everything together in a pot. The soup slowly began to take shape, the colors blending harmoniously to create a vibrant and tantalizing dish.

As I took my first spoonful of the Tofu Tomato Mango Soup, I was transported to a place of exotic flavors and tantalizing aromas. The sweet tanginess of the mangoes paired perfectly with the savory tofu, while the tomatoes added a rich depth of flavor. It was a culinary masterpiece unlike anything I had ever tasted before.

From that day on, Tofu Tomato Mango Soup became a staple in my recipe repertoire. I would often make it for family gatherings, impressing my loved ones with its unique and delicious taste. Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it truly my own.

But no matter how many times I make it, the memory of that warm summer day at the farmer's market and the kind woman who shared her recipe with me will always hold a special place in my heart. It just goes to show that sometimes the best recipes come from unexpected places and people, and that a love for cooking can truly bring people together in the most delightful of ways.