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[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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[[Category:Yogurt Recipes]] |
[[Category:Yogurt Recipes]] |
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Revision as of 21:38, 26 July 2010
Description
.
Ingredients
- 3 cups chunky tomato sauce
- 6 oz. container plain soy yogurt
- 2 Tbs. olive oil
- 9 oz. pkg. soy “meatballs”
- 1 Tbs. minced garlic
- 8-oz. pkg. Italian-seasoned baked tofu, cubed
- 8 oz. diced red and green peppers
- 2 tsp. dried oregano
- salt and freshly ground black pepper to taste
- 1 cup garlic croutons, or more if desired for garnish
- Freshly grated Parmesan cheese for garnish
Directions
1. Place 2 cups tomato sauce and soy
yogurt in container of food processor or blender. Process until smooth, and place in large saucepan. Heat soup over medium-low heat.
2. Meanwhile, heat oil in large skillet over medium heat, and sauté “meatballs” and garlic 2 to 3 minutes, or until both turn golden brown. Add to saucepan. Stir in
remaining tomato sauce, tofu, peppers, oregano, salt and pepper. Heat until mixture comes to a boil.
3. To serve, spoon soup into bowls, top with croutons and garnish with Parmesan cheese.