Fish Soup with Tofu & Tomato

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a firmer texture, while chickpeas are a budget-friendly protein alternative.

fish fillets

🥗Healthier: white fish

💰Cheaper: canned tuna

Canned tuna is a cost-effective option that still provides protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic seasoning.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without added cost.

Prepare the fish fillets by cutting them into bite-sized pieces.

Drain and cube the tofu into small squares.

Chop the tomatoes, onion, garlic, ginger, carrots, and celery into small pieces.

Heat a pot over medium heat and add a splash of oil.

Sauté the onion, garlic, and ginger until fragrant, about 3-4 minutes.

Add the chopped carrots and celery to the pot and cook for another 3-4 minutes.

Stir in the chopped tomatoes and cook until they start to break down, about 5 minutes.

Pour in the vegetable broth and bring the mixture to a simmer.

Add the fish pieces and tofu to the pot, cooking gently until the fish is opaque, about 5-7 minutes.

Stir in the soy sauce, black pepper, and salt to taste.

Remove from heat and add lime juice and chopped cilantro.

Serve hot, garnished with sliced green onions.

Cooking Techniques

Spice Level:

Allergens