JL’s Easy Tofu Pumpkin Soup
Serves 1
Ingredients:
- 1/4 cup of canned pumpkin
- 1/3 block of tofu, pressed and diced
- 1/4 red pepper, diced
- Splash of Bragg’s Liquid Aminos
- dash of hot curry
- 2 cups raw kale
- 2T cooked quinoa
- 1 cup veggie stock
Steam the kale (I used a Pampered Chef steamer: a splash of water, 1 minute in the microwave). Add all ingredients into a 2 cup measuring cup. Cover with a piece of wax paper. Microwave for 3 minutes.
Lunch is served!
JL | @JLgoesveganPost-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.
Photo credit: JL Goes Vegan
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