Tofu and Eggplant Soup

Tofu and Eggplant Soup


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This tofu and eggplant soup in tomato bas is nutritious, low-calorie, and rich in vegetable protein. Vegetarian and meat-eaters alike can enjoy this savory and spicy recipe!

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Chicago IL

Time needed

10 min preparation + 6 min cooking

Serving Size / Yield

3 servings


  • 3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
Peanut Oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
3 Tbs yellow bean sauce
  • 14.5 oz cans diced tomatoes
  • 23 oz canned tomato juice
  • 3 Tbs sugar.

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Heat tomatoes, sugar and tomato juice in pot up to a boil, then remove from heat.

Slice un-peeled eggplant crosswise into eighth-inch slices.

Cut tofu into half-inch cubes. Heat oil in skillet; add garlic and
stir-fry until light brown.

Add eggplant and tofu
and cook for 6 minutes. Add remaining ingredients; mix

Combine with tomato soup and serve immediately.

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