Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place tofu in a resealable plastic bag set in a shallow dish. Add oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.

  • Coat a 5- to 6-quart Dutch oven with cooking spray; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.

  • Add broth and canned tomatoes. Bring to boiling. Add the mushrooms, peas and asparagus; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the sweet pepper, dried tomatoes and olives; heat through. If desired, top servings with cheese.

Nutrition Facts

259 calories; 14.9 g total fat; 1.8 g saturated fat; 574 mg sodium. 722 mg potassium; 19.2 g carbohydrates; 9.8 g fiber; 11 g sugar; 15.6 g protein; 883 IU vitamin a iu; 35 mg vitamin c; 51 mcg folate; 183 mg calcium; 3 mg iron; 68 mg magnesium;

Reviews (1)

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Rating: 5 stars
I can t believe I am the first to review this awesome super easy recipe. I found it while searching for low carb tofu soup recipes. I decided to try it and it did not disappoint! I followed the recipe exactly except that I did add a tbs of cream to each bowl when serving just to add a little creaminess. My husband and I absolutely loved this! Definitely a keeper at my house! Read More