Spicy Peanut Tofu Soup

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Spicy Peanut Tofu Soup

 

1 tablespoon canola oil

1 cup chopped onion

1/2 teaspoon ground cumin

pinch cayenne to taste

1 red bell pepper, diced

1 small sweet potato, cut in 1/2-inch cubes, about 1 cup

48 ounces vegetable broth

1/2 cup chunky salsa

1/4 cup natural-style peanut butter

1 pound firm tofu, cut in 1/2 inch cubes

1 15 ounce can black beans, drained and rinsed

 

Heat the oil in a soup pot over medium high. Add the onion, cumin, cayenne, bell

pepper and sweet potato and cook, stirring, 4 to 5 minutes, or until the onion

is softened.

Add the broth and bring to a boil. Whisk the salsa and peanut butter together in

a bowl, then add the mixture to the pot. Stir in the tofu and black beans,

reduce the heat to simmer and cook another 10 minutes, or until the potato is

tender.

Makes 4 servings.