Do you like to create recipes with tofu? Here is a recipe for Tofu Ribollita that was created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin.
Tofu Ribollita Recipe
- 2 Tbsp. extra virgin olive oil (plus more for serving)
- 1 red onion (diced)
- 1 carrot (peeled and diced)
- 2 stalks celery (diced)
- 2 cloves garlic (diced)
- 1 small bunch Tuscan kale (stems removed, chopped)
- ½ head savoy cabbage (chopped)
- 1 14.5 oz. can whole tomatoes, with their juice
- 4 cups vegetable broth
- ½ 14 oz. pkg House Foods Organic or Premium Tofu Firm, drained and diced
- 4 oz. stale bread (cut into ½ inch slices)
- Kosher salt and freshly ground black pepper
- Heat olive oil over medium high heat in a large heavy soup pot. Add the onion, carrot, and celery, and sauté until very tender, about 6 minutes. Season the mixture with salt and pepper and toss in the garlic. Sauté until the garlic is fragrant, about 1 minute.
- Add in the kale and cabbage and sauté until the greens are wilted and soft, another 4 minutes. Stir in the tomatoes, and break them up with a wooden spoon.
- Add the broth and bring up to a boil, then reduce to a simmer and cook for 35 minutes, stirring on occasion.
- Stir in the tofu and crumble in the bread and cook for 15 more minutes.
- Serve in warm bowls drizzled with olive oil.
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