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Mediterranean Tofu Soup

Courtesy: Nadine Todd, Holistic Nutritionist


16 oz. can of pinto beans (or your favourite bean)
2 Tbsp. olive oil
1 leek, diced
3 garlic cloves, minced
1 Spanish (Vidalia) onion, diced
2 carrots, cut into 1” long pieces
1 Cup green beans, cut 1” long pieces
1 tsp. paprika
½ tsp. cayenne pepper
1 tsp. cumin
1 tsp. sea salt
1 Cup vegetable broth
1 ½ Cups water
3 tomatoes, diced 
12 oz. (340g) package of extra-firm tofu
1/4 lemon juice
cilantro (for garnish)

Drain and rinse the pinto beans thoroughly. In a large pot, heat the olive oil over medium heat. Add the leek, garlic, and onion. When the onions become soft, add the carrots and green beans. Sauté for about five minutes, adjusting heat level to ensure onions don’t burn. Add the pinto beans, spices, and salt. Stir well for about one minute. Add the broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes, uncovered. Add diced tomato and tofu and continue to simmer for another 10 minutes, uncovered. Remove soup from heat and add the lemon juice and cilantro before serving. 


*If you've ever wanted to eat Tofu but never knew what to do with it or how to serve it, here's a great hearty soup recipe to try. Serves 4-6.

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