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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.2
  • Total Fat: 12.7 g
  • Cholesterol: 1.7 mg
  • Sodium: 1,127.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 24.1 g

View full nutritional breakdown of tofu and rice chowder calories by ingredient
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tofu and rice chowder

Submitted by: NOONLES

Introduction

I changed this Saving Dinner cookbook recipe to make it vegetarian, and I think it is great. I changed this Saving Dinner cookbook recipe to make it vegetarian, and I think it is great.
Number of Servings: 6

Ingredients

    No Chicken Broth, 4 cup (I used the Imagine Organic No Chicken Broth that comes in a box)
    Water, tap, 1 cup
    Firm Tofu, 2 cups, chopped
    Thyme, ground, 1 tbsp
    Brown Rice, long grain, .5 cup
    Olive Oil, 1 tbsp
    Garlic, 5 cloves
    Onions, raw, 1 cup, chopped
    Carrots, raw, 2 large, chopped
    Celery, raw, 2 stalk, large, chopped
    Flour, whole grain, 1/8 cup
    Silk, Plain Soymilk, 1.5 cup

Directions

In large pot, bring broth and water to a boil and add tofu. Add thyme and season with salt and pepper to taste. Add rice and reduce heat. In a frying pan, saute up the veggies in the olive oil. Add the flour to make a roux or a thick sauce. Add this to the broth mixture. Add the silk to the big pot, and stir well. Simmer for about 30 minutes or until t starts to thicken.

Number of Servings: 6

Recipe submitted by SparkPeople user NOONLES.






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