Frozen tofu poached in vegetable bouillon

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.8
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.3 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.8 g

View full nutritional breakdown of Frozen tofu poached in vegetable bouillon calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    * 1 medium carrot
    * A 20cm / 7 inch or so length of leek
    * 1 celery stalk
    * 1 tsp. dried thyme
    * A handful of fresh parsley
    * 4 cups Water
    * 1/2 cup white wine
    * Olive oil
    * About 1 tsp. salt, or a vegetable stock cube
    * Black pepper
    * Up to 3 blocks of frozen tofu


Freeze the tofu.

Once frozen, remove from freezer just before making this recipe and slice

Cut the carrot, leek, and celery into thin sticks. Sauté them in a hot pan with a little olive oil until lightly browned. Add water, wine, pepper, salt or stock cube, thyme and parsley and bring to a boil.

Lower the heat to a simmer, and carefully add the tofu slices (add a little more water if there’s not enough liquid). Simmer for at least 15 minutes.

(If you’re using freeze-dried kouya dofu, soak it in water until soft and squeeze out the water before poaching. It will be firmer and spongier than tofu you freeze yourself, but still tasty.)

You can store this, liquid and all, in the refrigerator for a few days. You can eat the tofu just as-is, drained out of the liquid. Or, turn them into tofu mini-cutlets or nuggets.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYLULLABIES.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.