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
tofu and rice chowder
Submitted by: NOONLESIntroduction
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.
Number of Servings: 6
Recipe submitted by SparkPeople user NOONLES.
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