Delivering fresh organic produce to your door
[email protected] · 617.242.1700
The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_51.html.
2 tbs olive oil1 tsp sesame oil1 small onion chopped fine1 small head of cabbage, shredded1 ½ cups of shredded carrots1 can of crushed tomatoes4 cups water2 cups vegetable broth1 tub extra firm tofu1/3 cup soy sauce1/3 cup + 2 tbs rice wine vinegar1 tbs fresh ground pepper1 tbs crushed red pepper
1 pc fresh ginger, chopped
In a large pot, heat the oil over medium heat. When hot, add the onion and sauté for 3-4 minutes. When the onions are cooked well, add the cabbage, carrots, tomatoes and cook for another 2-3 minutes.While the cabbage is simmering, cut the tofu into bit size pieces. Add the tofu and the remaining ingredients to the pot. Cook over high heat until the soup begins to boil. Once it boils, lower the heat to low, cover and cook for 20 minutes.
Serve hot! Add fresh pepper to each serving.
Plant Based On a Budget (Find the original online at http://plantbasedonabudget.com/recipe/hot-and-sour-soup/)