tofu taco soup

when the days are as cold as they are here, nothing beats a soup that kicks it up a notch on the heat level.  enter taco soup.  what's so great about this soup is you can really make it as spicy or mild as you prefer.

AND, it's so easy to make, with it's warm, spicy, flavorful and "stick to your bones" texture, you'll be making this a staple on your winter menu.

tofu taco soup

serves 6

1 package extra firm tofu (drained and crumbled)

1 can black refried beans

1 can chili beans

1 can black beans

1 can kidney beans (optional)

2 cans diced tomatoes

2 large Anaheim peppers – chopped

1 jalapeno – chopped

1 medium yellow onion – chopped

2 cloves garlic – chopped

3 celery ribs - chopped

1 tbsp cumin

1 tbsp chili powder

1/2 tsp cayenne pepper

¼ tsp garlic powder

¼ tsp red pepper flakes

1 ½ tbsp olive oil

salt and pepper to taste

in a large stockpot add your oil and brown your tofu.  add your onions, garlic, chopped peppers and celery and cook for 10-12 minutes.   add 4 cups of water and bring to a boil.

add the can of refried beans and mix in well.  add remaining ingredients and simmer for 30-40 minutes.

garnish with non-dairy sour cream, cilantro and corn chips.

serve with a cold beer.

enjoy!

Comments

[Katyane]

just made your soup last night- it was lovely. tnhaks so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!

[Hasan]

Oooh, I got some of the minty misteltoe ones from Hotel Chocolat! Sooo yummy, only pbelrom being there isnt enough for greedy me Aaand the Divine chocolates my friends got me them for Christmas though I have to pretend I dont know. Not to mention I suspect my mum has bought me loads of Vegan Chocolates AND my nan has definitly bought me some! My first Vegan Christmas and there trying to fatten me up.P.S That soup looks so lovely!

[Marc]

I called the copanmy in December and I was also told that we would see the cheese on the shelves in January. They told me that one of the ingredients will have a replacement, but when I inquired what ingredient they would be substituting they didn't give me an answer. It is now the end of January, and I still don't see Vegan Rella on the shelf. It's the only cheese my highly allergic daughter can eat, and likes. We would try the one that Anu recommended, though the 3 Whole Foods Market near me don't carry it. I'll have to see if I can order it online.

[Harrisburg accident attorneys]

..... and this one looks fantastic. Thanks!

[Krys]

This is an awesome soup that I'm definitely going to make on the regular, so I can have it frozen and on hand!

My only change was I added a couple of drops of liquid smoke (careful not to overdo it) and a whole small can (I think about 12 oz.) of chipotle in adobo.

Hominy could possibly be good in this as well.

Anyway, thanks for the recipe!

[Meagan]

eli-

it's a really great soup that you can experiment with in terms of spice and such. Hope you enjoy it!