- 4 cups tomatoes, diced
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 1 (14 ounce) package soft tofu
- 2 (10.75 ounce) cans condensed tomato soup
- salt to taste
- ground black pepper to taste
- Saute tomatoes and onion in olive oil until onions are clear.
- Blend the canned soup and tofu in a blender, then add this blended mixture to the sauteed onions and tomatoes. Warm through and add water as needed. Add salt and pepper to taste, and top with chopped fresh basil.
04/19/2018
recipepes.com
Cream of Tomato (Tofu), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
