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RECIPE
11 INGREDIENTS 7 STEPS 30min

Black Garlic Spinach Soup with Crispy Tofu

For my lunch today I have made this creamy, light vegan spinach soup with crispy tofu! The recipe is super simple and also gluten-free!
Black Garlic Spinach Soup with Crispy Tofu Recipe | SideChef
For my lunch today I have made this creamy, light vegan spinach soup with crispy tofu! The recipe is super simple and also gluten-free!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
30min
Total Time
$4.21
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4 oz
Firm Tofu
16 2/3 cups
Fresh Baby Spinach
1 clove
Black Garlic
3 small cloves or 1 large clove (of pearl garlic)
2 Tbsp
Nutritional Yeast
to taste
Water
as needed
1/2 cup
Gluten-Free Oats
1/4 cup
Gluten-Free Oat Flour
1 Tbsp
Coconut Oil
1 tsp
Extra-Virgin Olive Oil
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
420
FAT
15.2 g
PROTEIN
20.4 g
CARBS
49.6 g

Cooking Instructions

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Step 1
In a large pot, place Fresh Baby Spinach (16 2/3 cups) , Black Garlic (1 clove) , Himalayan Rock Salt (1 tsp) , Ground Black Pepper (to taste) , and about 2 cups of Water (to taste) .
Step 2
Cover with a lid and bring to a boil, cook on low heat simmering for about 15-20 min or until the spinach is soft. Add the Nutritional Yeast (2 Tbsp) .
Step 3
Puree with an immersion blender, until spinach turns creamy and smooth.
Step 4
Chop up the Firm Tofu (4 oz) into 1-inch cubes.
Step 5
Sprinkle with salt and coat each piece in Gluten-Free Oat Flour (1/4 cup) then Gluten-Free Oats (1/2 cup) .
Step 6
Heat up Coconut Oil (1 Tbsp) in a skillet. Once hot, cook the tofu on each side until crispy and golden-brown in color.
Step 7
Serve the spinach soup in a bowl, and top it with tofu and a drizzle of Extra-Virgin Olive Oil (1 tsp) .
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Nutrition Per Serving
Calories
420
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.6 g
18%
Fiber
11.6 g
41%
Sugars
7.9 g
--
Protein
20.4 g
41%
Sodium
1406.4 mg
61%
Vitamin D
--
--
Calcium
374.7 mg
29%
Iron
7.7 mg
43%
Potassium
1321.2 mg
28%
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