Best 2 Cream Of Tomato Tofu Recipes

**Creamy Tomato Tofu: A Plant-Based Delight for All**

Indulge in the delectable flavors of this creamy tomato tofu dish, a symphony of textures and tangy goodness. Made with simple, wholesome ingredients, this plant-based recipe caters to vegans, vegetarians, and anyone seeking a healthy and satisfying meal. Dive into the velvety smooth tomato sauce, complemented by tender tofu cubes that soak up all the rich flavors. This versatile dish can be enjoyed on its own or paired with your favorite sides, making it a perfect weeknight dinner or a delightful addition to your lunch spread.

The article features three variations of this creamy tomato tofu, each offering a unique twist on the classic recipe:

1. **Classic Creamy Tomato Tofu:** Experience the timeless combination of creamy tomato sauce and tofu, a comforting and flavorful dish that showcases the simplicity of fresh ingredients.

2. **Roasted Red Pepper and Sun-Dried Tomato Creamy Tofu:** Elevate the classic recipe with roasted red peppers and sun-dried tomatoes, adding a smoky and tangy depth of flavor that will tantalize your taste buds.

3. **Spinach and Artichoke Creamy Tomato Tofu:** Indulge in a Mediterranean-inspired variation, where spinach and artichoke hearts join forces to create a creamy and flavorful sauce that perfectly complements the tofu.

All these variations share a common foundation of creamy tomato sauce, made with fresh tomatoes, aromatic herbs, and a touch of vegetable broth. The tofu, a plant-based protein powerhouse, absorbs the vibrant flavors of the sauce, resulting in a tender and delectable treat. Whether you prefer the classic version or are enticed by the roasted red pepper, sun-dried tomato, or spinach and artichoke variations, this creamy tomato tofu dish promises a satisfying and flavorful experience.

Let's cook with our recipes!

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Scrambled Tofu With Tomatoes, Scallions and Soy Sauce image

Eggs are nicely mimicked when you scramble firm tofu with vegetables or grains. The point is not to fool anyone into thinking he is eating eggs, but to create a scramble that is easy and satisfying.

Provided by Mark Bittman

Categories quick

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons neutral oil
1 1/2 cups chopped tomatoes
Salt and ground black pepper
1 pound firm tofu, drained
1/3 cup sliced scallions
Soy sauce

Steps:

Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

Tips:

To save time, use a food processor or blender to puree the tomatoes and onions.
If you don't have any fresh tomatoes, you can use canned diced tomatoes instead.
If you want a smoother soup, strain it through a fine-mesh sieve before serving.
Garnish the soup with fresh basil or parsley before serving for an extra pop of flavor.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Cream of tomato tofu soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is also a great way to use up leftover tomatoes. With its smooth and creamy texture, this soup is sure to please everyone at the table. So next time you are looking for a tasty and nutritious soup, give this cream of tomato tofu soup a try.