VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Paradise Tofu Soup with Lush Greens (In French)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
(Serves 4)
½ block firm tofu
Bok choy (or spinach)
Watercress;
Mushrooms
Mushroom seasoning
Oil
Water
Noodles (optional)
Directions (to fry tofu and mushrooms):
1. Cut the tofu into strips and cut them by manually into little random pieces (break it up
Entirely by hand)
2. Before fry the tofu you must to dry it well (put tofu into the towel press quite firmly, to squeeze out as much water as possible)
3. Pour a little bit oil in the pan
4. Add the tofu to the pan
5. Fry it on medium heat
6. After they are becoming golden turn them over
7. After the tofu is fried just right pour it into a bowl
8. Since there is a little bit of oil left in the pan put in the mushrooms
9. Cook them lightly
10. Gently stir the mushrooms

Directions (to make the soup):
1. Boil the water
2. Take the base of the watercress and we cut it into large pieces
3. Put in the mushroom seasoning
4. Add the frozen noodles into the boiling water
5. Add the bok choy
6. Add the watercress
7. Make sure that it’s all soaking in the water
8. Let it cook for a few minutes, just to soften the vegetables
9. The soup will be ready to serve

Directions (to serving):
1. Take a bowl
2. Serve the broth first
3. Pick out the vegetables
4. Scoop up some noodles
5. Add some tofu to taste
6. Add a few mushrooms
7. Ready to serve


 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ