Tofu Sprouts and Vegetable Soup
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 14169 times
This is an amazing combination of ingredients. Both tofu and sprouts add to the health quotient, while garlic and chilli flakes boost the flavour and routons add crunch to the soup. Make it fresh and be prepared for the magic! If tofu is not available, use paneer instead.
Main Procedure
For the croutons- Cut and discard the sides of the bread slice.
- Cut the bread slice into 10 mm. (1 cm.) cubes.
- Heat the oil in a kadhai and deep-fry the bread cubes till they are golden brown.
- Drain on absorbent paper and keep aside.
How to proceed- Pound the garlic and chilli flakes in a mortar and pestle (khalbatta) to a coarse paste. Keep aside.
- Heat the oil in a deep pan, add the onions and sauté for 5 minutes.
- Add the carrots, baby corn and vegetable stock and simmer for 5 to 7 minutes.
- Add the tofu, bean sprouts and salt, mix well and simmer for another 2 to 3 minutes.
- Top with bread croutons and serve hot.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe