From The Art of Tofu by Akasha Richmond
30 minutes prep time | Serves 6
What you need:
8 cups (2 quarts) water or vegetable stock
6 cups peeled and cubed butternut squash or Japanese pumpkin
1 large medium-white onion, sliced in moons
1 leek, sliced thin
1 Tbsp peeled and minced fresh ginger
2 cloves garlic chopped
1 Tbsp curry powder
1 Tbsp fresh thyme leaves
2 bay leaves
1 pkg Mori-Nu Silken Lite Firm Tofu, cubed
1/4 cup white or yellow miso
Chopped fresh chives or parsley
What you do:
1. Bring ingredients except tofu and miso to a boil in a large pot. Once
boiling, cook over medium heat for 30 minutes. Let cool.
2. Add tofu and miso. Puree well in the container of a blender. Pass through
wire mesh strainer to remove any fiber.
3. Garnish with chopped chives or parsley.
Per serving: 105 calories, 5 g protein, 23 g carbohydrates, 1 g total fat,
188 mg sodium, 0 mg cholesterol, 7 g fiber