Archive for May, 2008

Tomato-Tofu Bisque

Thursday, May 1st, 2008

Tomato-Tofu Bisque

This recipe is a delicious vegan bisque. It uses tofu for the creaminess that one would expect from a bisque. For the vegetable broth see the recipe for September 2007.


I Tbs unsalted stick margarine

1 onion, chopped

1 Tbs all-purpose flour

2 cans no-salt-added diced tomatoes(14 1/2 oz ea)

2 cups vegetable broth

1 tsp dried oregano

3/4 lb tofu (reserve 1/2 cup of the liquid)

1/2 cup minced parsley

2 Tbs minced dill

1 Tbs honey


In a large nonstick saucepan or Dutch oven, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.

Add the tomatoes, broth, oregano and pepper; bring to a boil. Reduce the heat and simmer, covered, until heated through, about 10 minutes. Meanwhile, in a blender or food processor, puree the tofu and the reserved liquid. Add the tofu, parsley, dill and honey to the tomato mixture; cook, stirring as needed, until just heated through, about 3 minutes.

Serves 4

Nutrition Facts

Nutrition (per serving). 165.0 calories; 31% calories from fat; 6.0 g total fat; 72.0 mg sodium; 23.0 g carbohydrates; 2.0 g fiber; 7.0 g protein.