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Tofu/Pineapple Soup

What you need: 

2-1/4 cups soup base (1395 mg sodium)
1/2 cup (125 g) canned crushed pineapple, unsweetened
7/8 cups (212 g) canned diced tomatoes (385 mg sodium)
1 lb (454 g) tofu, bite sized pieces fried
1-1/8 cups (267 g) water
1-3/4 cups (210 g) diced Vietnamese celery (regular celery also works)
1-1/2 tablespoon (24 g) soy sauce (1140 mg sodium)

What you do: 

1. Fry the tofu.
2. Place the: soup base, pineapple, tomatoes, tofu and water in a pot. Simmer, covered, for 10 minutes.
3. Add the celery and soy sauce. Bring to a simmer. Turn off burner.
We usually eat this soup with rice.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Vurrry delicious!  i didn't have any tomatos redy from the garden so I chopped up some green peppers to replace and also used garbanzo beans in it. Only other difference with mine is that I used about 3/4 of a can of crushed pineapple. 
This recipe had worked out nicely for me because I had saved the water from boiling some spinach previously, which worked awesomely to use as a soup base. This recipe yeilds a good amount but will probably only last a couple days haha!  Now is one of my favorite soups besides a good Borcht.

Also, fry the tofu with olive oil, minced garlic cloves, and the onion!

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Vurrry delicious!  i didn't have any tomatos redy from the garden so I chopped up some green peppers to replace and also used garbanzo beans in it. Only other difference with mine is that I used about 3/4 of a can of crushed pineapple. 
This recipe had worked out nicely for me because I had saved the water from boiling some spinach previously, which worked awesomely to use as a soup base. This recipe yeilds a good amount but will probably only last a couple days haha!  Now is one of my favorite soups besides a good Borcht.

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I made this soup tonight and honestly, I was kinda underwhelmed.
I followed the recipe exactly and came out with a decent, slightly pineapply weak tomato soup.
It was fine, inoffensive and totally edible, but I guess I was expecting something with a of a more exciting flavor.

I'll finish it, but I won't make it again.

My making of the recipe differs from the original n that I add tofu that is fried with nutritional yeast. I believe that this adds to the flavor exponentionally. :) The fried tofu recipe I use is in my above post- I recommend it!

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I made this soup tonight and honestly, I was kinda underwhelmed.
I followed the recipe exactly and came out with a decent, slightly pineapply weak tomato soup.
It was fine, inoffensive and totally edible, but I guess I was expecting something with a of a more exciting flavor.

I'll finish it, but I won't make it again.

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One of the most outstanding vegan soup recipe's I've assembled.  ;)b This may be in part due to the adjustments I've made, which aren't many.

In frying the tofu, I used this recipe, which is excellent- and I believe the combination of the nutritional yeast and the garlic powder really adds a lot of flavor to the soup base. The other change I make is adding one medium-large, thinly-sliced onion in with the celery (I use regular celery, not Vietnamese, so I use about half of what the recipe calls for), and that's all. It's savory and comforting. Thanks!

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also, if this isn't common sense already (wasn't for me), don't use silken tofu

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Yea this is really good. 

I made the soup base like this:
*1/2 cup margarine
* 6 tablespoons all-purpose flour
* 2 1/4 cups rice milk
* 2 cubes vegetable bouillon (or 4 tiny ones)
* ground black pepper to taste

   1.   Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
   2. To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Substituting for dairy milk, which I think made it taste sweeter than it should be and way thicker, I had to add over a cup of extra water.  But still ridiculously tasty.  Will make again.

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i love vietnamese food and have been wanting to make this for a while.. im glad i did! its extremely good even w/ so few ingredients and is really fast to make.. its very light but also really flavorful which is awesome..

i used caribbean celery instead of the vietnamese, but it is actually really close to the same thing.. it is mostly leaves with very very thin stalks, which is what vietnamese celery is like.. i made my own broth out of a 1" piece of kombu, a citronelle bay leaf, creole seasoning, 1 garlic clove, 1/2" chunk of fresh ginger, grated and 2 1/4 cups of water..

i also used 1/2 tofu, 1/2 tempeh, cuz i didnt have enough of either and i fried in in hot chili sesame oil.. and i used chopped fresh tomatoes to equal 7/8 cup, with a little tomato paste thinned with water for the sauce that canned tomatoes usually come in..

this soup is so good.. i love pineapple cooked into savory things (like when it is on pizza).. thanks for the recipe!

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;)  ;)  Yep, it was quite tasty.  Sweet and tangy at the same time.  I would make this soup again.  I might try adding ginger as the previous commenter suggested, but I liked it fine the way it is according to your recipe. 

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yum!  i might put in some spices the next time i make this, corriander or some ginger possibly.  i also added maybe a tablespoon of nutritional yeast and the can of diced tomatoes that i used was had minced garlic and onion. 

i thought this was really light and is perfect after eating so much greasy fatty foods.

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