Vegan Sweet Potato and Tofu Soup recipe

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Ingredients

2 tablespoons vegan margarine (such as Earth Balance®)
1 cup peeled and cubed sweet potato
3 cups vegetable broth
1 cup dried tofu, broken up
1 tablespoon garlic powder
½ teaspoon dried basil
¼ teaspoon ground thyme
¼ teaspoon dried rosemary

Nutrition Info

406.5 calories
carbohydrate: 21.2 g
cholesterol: : -
fat: 24.7 g
fiber: 6.6 g
protein: 31.4 g
saturatedFat: 4.2 g
servingSize: -
sodium: 422.7 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.

  2. Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.

Recipe Yield

4 servings

Recipe Note

I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.

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