Taco Soup

Believe it or not, this was the first time I have ever cooked tofu! I’ve been a vegetarian for almost 20 years, and I’ve never cooked it. This soup wasn’t hard to make (especially if you have a little gizmo that chops your veggies for you- my immersion blender came with a chopped attachment- I can chop an onion in like 5 seconds). I did NOT use all of the garnishes this recipe calls for (lettuce, tomato, cheese). I was going to sprinkle some cheese over the top, but I forgot. I did use a little dollop of sour cream and a couple of tortilla chips. Toby said the soup was “good, really good!”, so I guess I will have to make it again.

rating: 7.5

Taco Soup
(“Better Than Peanut Butter and Jelly” by Marty Mattare & Wendy Muldawer)


1 package (10.5 ounces) tofu, extra-firm, cubed
1 medium onion, chopped
1 medium green pepper, chopped
1 package taco seasoning mix, such as Old El Paso or Taco Bell
1 bottle (1 qt.) tomato juice
1 cup salsa
1 cup shredded lettuce
1/2 cup green onion, chopped
1 cup tomato, chopped
1/2 cup low-fat cheddar cheese, grated
baked tortilla chips
low-fat sour cream (optional)


Spray a medium saucepan with vegetable cooking spray. Cook tofu, onion, and green pepper over high heat until slightly browned, about 6-10 minutes. Stir in seasoning mix; cook 1 minute. Stir in tomato juice and salsa. Continue cooking, stirring occasionally, until heated through. Ladle soup into bowls; garnish with shredded lettuce, green onion, chopped tomato, cheddar cheese, and tortilla chips. Top with sour cream, if desired. Serves 6.

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