| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Soups, Tofu |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 1 |
md |
Onion, chopped |
| 1 1/2 |
lb |
Zucchini, sliced |
| 2 |
ts |
Salt |
| 1 1/4 |
c |
Vegetable stock or water |
| 1/2 |
ts |
Nutmeg |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/2 |
lb |
Tofu |
| 1 |
tb |
Oil |
| 1/4 |
c |
Vegetable broth or water |
INSTRUCTIONS
Saute the first four ingredients. Add the stock or water, nutmeg and
pepper to the sauteed vegetables.
Cover and simmer 20 minutes.
Remove from heat and let cool 5 minutes.
Blend the tofu, 1 T oil and 1/4 cup vegetable broth in blender or food
processor until smooth and creamy.
Stir blended tofu mixture into sauteed vegetables.
Heat, but do not boil.
Makes 6 cups.
From South Texas Vegetarian Society newsletter, edited by Shirley
Wilkes-Johnson.
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