300 grams soft tofu, drained
20 ounces canned tomatoes
1 1/2 tablespoons oil
1 onion, thinly sliced
3 cloves garlic, pressed
1 teaspoon salt
1 tablespoon cornstarch
2 cups water
1 large tomato, chopped
1 celery stalk, finely chopped
parsley for garnish
Servings: 6
1. Blend tofu and canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion and garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 cup of cold water and pour into sauteed onion and garlic mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat and let simmer for 5 minutes.
4. Add tofu mixture, chopped fresh tomato, celery and the remaining water. Heat on medium for 10 minutes. Serve immediately.
20 ounces canned tomatoes
1 1/2 tablespoons oil
1 onion, thinly sliced
3 cloves garlic, pressed
1 teaspoon salt
1 tablespoon cornstarch
2 cups water
1 large tomato, chopped
1 celery stalk, finely chopped
parsley for garnish
Servings: 6
1. Blend tofu and canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion and garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 cup of cold water and pour into sauteed onion and garlic mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat and let simmer for 5 minutes.
4. Add tofu mixture, chopped fresh tomato, celery and the remaining water. Heat on medium for 10 minutes. Serve immediately.