SEATTLE — Early September means fall and the beginning of soup season isn't far away. Our plant-based Chef Makini Howell from Plum Bistro has a recipe that's her interpretation of "chicken and rice." She joined us from Makini's Kitchen.
Shredded Tofu and Summer Squash Soup with Quinoa
INGREDIENTS
- 1 pound firm tofu
- 2 cups vegetable oil for frying
- 2 tablespoons vegan chicken bouillon
- 1/4 cup avocado oil
- 1 ½ cup diced carrots
- 1 cup diced onions
- 2 teaspoons finely chopped garlic
- salt and pepper, to taste
- 3 quarts vegetable broth
- 1 ½ cups cooked quinoa
- 2 cups yellow squash cut into half-moons
- 1 cup chopped fresh cilantro
- juice from half a lemon
INSTRUCTIONS
Use a box grater to grate the tofu to create shreds. Set the tofu shreds on a small tray or large plate. Heat 2 cups vegetable oil in a Dutch oven or deep-sided pot over medium until the temperature reaches 375 degrees F. In batches, use a large slotted spoon to lower the tofu into the oil. Be careful of the splattering oil. Stir occasionally and fry until the tofu has browned and crispy edges, about 2 minutes or so. When done frying, transfer the tofu onto a paper-towel-lined tray. Repeat with remaining tofu. Sprinkle on 1 tablespoon vegan chicken bouillon to season the tofu. Set aside.
In a 7-quart Dutch oven or soup pot, heat the avocado oil over medium-high until the surface of the oil starts to shimmer. Add the carrots, onions and garlic. Saute until fragrant and starting to brown, about 2 to 3 minutes. Add in the remaining vegan chicken bouillon, broth and salt and pepper to taste. Stir to combine. Bring to a simmer.
Add the cooked quinoa, yellow squash, and fried tofu. Bring soup to a boil, reduce the heat to medium-low. Let simmer for 10 minutes, or until the squash is tender. Taste for seasoning and add salt, if needed. Add the cilantro and lemon juice. Stir to combine. Serve!
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