THE RECIPE JOURNAL · Main Course
Jul’s Delicious Vegetable Tofu Broth
This comforting broth is packed with fresh vegetables and tender tofu, making it both nourishing and flavorful. Perfect for a cozy meal, it’s easy to prepare and full of wholesome goodness.
FROM THE KITCHEN • Jul’s Delicious Vegetable Tofu Broth
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some olive oil in a large pot over medium-high heat. Toss in the carrots and cook them for about 3 to 5 minutes until they’re nicely coated in the oil. Next, add the celery, onion, half of the basil, red pepper flakes, salt, and pepper. Let everything cook together until the veggies just start to soften, around 5 minutes. Stir in the garlic and cook for another couple of minutes until you can smell that lovely aroma.
02
Step 2
Pour in the chicken broth along with the diced and crushed tomatoes, then add the bay leaf and the rest of the basil. Bring everything up to a boil. Once bubbling, add the corn, zucchini, tofu, and mushrooms. Season again with a bit of salt and pepper, then let the soup come back to a boil before turning the heat down to low. Cover the pot and let it simmer gently for about an hour, until the vegetables are tender and the flavors have melded nicely.
03
Step 3
Finally, stir in the kale, cover the pot again, and let it cook for another 15 minutes or so until the kale has wilted. Give everything a taste and adjust the seasoning if needed before serving.
Why you’ll love it
This broth is full of fresh vegetables and protein-packed tofu, making it both nutritious and satisfying. It’s light yet flavorful, perfect for a cozy meal any time of the year. Plus, it’s easy to customize with your favorite veggies.
How to serve
Serve this broth hot with a side of crusty bread or steamed rice for a complete meal. It also pairs well with a sprinkle of chili flakes or a dash of soy sauce to add extra flavor.
Storage & leftovers
Allow the broth to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. Reheat gently to avoid overcooking the tofu.
