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
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Ingredients

Directions

  • 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.

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  • 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; 574 mg sodium. 19.2 g carbohydrates; 15.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
12/03/2019
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