Steamed Vegetables, Rice and Tofu with Tom Kha Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.2
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 692.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.8 g
- Protein: 13.6 g
View full nutritional breakdown of Steamed Vegetables, Rice and Tofu with Tom Kha Soup calories by ingredient
Introduction
Easy one dish meal, vegan. I used broccoli, cauliflower and baby potatoes (calories calculated for these), but you can use any vegetables you have on hand. Easy one dish meal, vegan. I used broccoli, cauliflower and baby potatoes (calories calculated for these), but you can use any vegetables you have on hand.Number of Servings: 4
Ingredients
-
1 cup short grain white rice
2 cups water
2.5 cups assorted chopped vegetables (fresh or frozen)
1 can Amy's Tom Kha Coconut Soup
6 oz Baked Tofu, Thai or Terriyaki flavor
Black Pepper
Chile Flakes, if desired.
Directions
I have a soup pot with an insertable steamer basket.
Put the rice and water in the bottom of the pot, and the vegetables in the steamer. Cover and cook until the rice is done, 15-20 minutes.
While the rice & veggies cook, cut up the tofu into bite sized pieces.
When the rice is done, remove from pot and set aside in a bowl.
Check vegetables for doneness. If they need more time, add water to the pot and steam for a few minutes longer. Remove when soft to your liking.
Add the soup and tofu to the pot, then add the vegetables into the soup and tofu. Taste and add black pepper or chile flakes to your liking if you like more kick.
When everything is hot, serve over rice.
Serving Size: Approximately 4, 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHOLLACAT.
Put the rice and water in the bottom of the pot, and the vegetables in the steamer. Cover and cook until the rice is done, 15-20 minutes.
While the rice & veggies cook, cut up the tofu into bite sized pieces.
When the rice is done, remove from pot and set aside in a bowl.
Check vegetables for doneness. If they need more time, add water to the pot and steam for a few minutes longer. Remove when soft to your liking.
Add the soup and tofu to the pot, then add the vegetables into the soup and tofu. Taste and add black pepper or chile flakes to your liking if you like more kick.
When everything is hot, serve over rice.
Serving Size: Approximately 4, 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHOLLACAT.