2 Tbsp olive oil1 tsp sesame oil1 small onion, finely chopped1 small head of cabbage, shredded1 ½ cups carrots, shredded1 can of crushed tomatoes4 cups water
2 cups Organic Vegetable Broth
1 block Vermont Soy Organic Tofu1/3 cup soy sauce1/3 cup + 2 Tbsp rice wine vinegar1 Tbsp fresh ground pepper1 Tbsp crushed red pepper
1 Tbsp fresh ginger, chopped
Click here for instructions on shredding cabbage.Heat the oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes. When the onions are cooked well, add the cabbage, carrots and tomatoes. Let cook for 2-3 minutes, stirring occasionally.Meanwhile, cut the tofu into bite-sized pieces. Add the tofu and the remaining ingredients to the pot.Turn up the heat and bring the soup to a boil, then turn to low and cover the pot. Allow to simmer for for 20 minutes, stirring occasionally.
Serve hot and add fresh pepper to each serving.
Adapted from Plant Based On a Budget
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2015.