roasted tomato, red bell pepper and tofu puree

[Guest guest]

the book reports nutritional summaries. but those summaries may reflect product

available in the UK -- not the usa -- that might explain some big some little

discrepancies.

 

 

* Exported from MasterCook *

 

Roasted Tomato, Red Bell Pepper and Tofu Soup

 

Recipe By :Wendy Sweetser

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 red bell peppers -- quartered and seeded

8 large ripe tomatoes -- halved

9 ounces light firm tofu -- cubed

2 tablespoons olive oil -- for roasting

1 tablespoon olive oil -- for sauteing

1 teaspoon sugar

2 teaspoons chopped fresh marjoram

salt and black pepper

1 red onion -- finely chopped

2 garlic cloves -- peeled and crushed

3 1/2 cups lowfat vegetable broth

additional broth -- to thin puree

shredded fresh basil leaves -- for garnish

 

1. Preheat the oven to 375F. Spread out the peppers, skin side up, tomatoes and

tofu cubes in a shallow roasting pan. Drizzle over olive oil and sprinkle with

sugar and marjoram. Season and roast in the oven for 45 minutes.

 

2. Heat the remaining olive oil for sauteing in a large pan, add the onion and

garlic, cover and cook gently until soft but not browned. Add the roasted

vegetables and tofu, then the broth and bring to a boil.

 

3. Remove from the heat and cool a little before pureeing. (See tip). Adjust the

seasoning and add extra water or broth to bring to the desired consistency.

Reheat when ready to serve and garnish each bowl with shredded basil.

 

TIP - Puree the soup by pushing it through a food mill to remove the skins and

seeds.

 

[COMMENT: book reports 135 caories; 4g fat: versus 185 Calories; 9g fat]

 

Description:

" appetizer puree "

Source:

" Tofu for Health Cookbook: recipes with style and taste 2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 185 Calories; 9g Fat (41.1% calories from

fat); 8g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 645mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 3332

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format