Prep Time: 5 minutes
Cook time: 10 minutes
Servings: 1-1 ½ maybe two ☺
- 3oz Spinach
- ¼- ½ cup Medium firm tofu diced (about 2-3oz or more)
- 1tsp Cajun Seasoning
- 2 cups Vegetable Broth (I make my own, I don’t like store bought broth)
- 1 cup sliced red, yellow, or orange peppers cut in strips, you can use all three or just one of the three, all three will gave it a vibrant look (you can put as much as you want, but you don’t want too much, because it will absorb the broth)
- ½ tsp. cayenne pepper
- ½ cup bean sprouts
- ¼ cup shredded carrots
- 1-cup water (optional)
Pour 2 cups of vegetable broth in a pot and let it boil. Put the bean sprouts in the pot (this is optional, if you like them, you don’t have to put them in there). Let them cook for 5 minutes, because you want them soft instead of crunchy, but cook to your preference. Cook on medium to low heat, but make sure you are checking, to make sure it’s not cooking too fast. Add one-cup water only if you think the broth is reducing too fast.
Add the diced tofu or however much you want in the pot, remember you don’t want too much or too little. Try and balance it out with the broth for an even ratio, I think a pretty good ratio is ½ cup or less to 1 cup ratio, but you can definitely eyeball it. Let it cook for 3 minutes. Also add the bell peppers, you don’t want them to over cook so 3 minutes for both the tofu and peppers is good.
All the seasonings and the spinach and let it cook for an additional 3 minutes.
Take it off the heat source and pour it in a bowl and enjoy this delicious soup ☺ ☺
Notes: You don’t have to use these spices, you can improvise and use your favorite spices, make it your own.
If you have any questions about it you can definitely email me at firstname.lastname@example.org