Ingredients:
· 2 pounds tofu* (Substitutions: ground beef or turkey)
· 6 cups water
· 1, 28 ounce can tomato sauce
· 1, 28 ounce can diced tomatoes (low sodium), undrained
· 1 can Rotel diced tomatoes and chilis
· ¼ cup packed brown sugar
· 2 cups green peppers (Substitution: red and green peppers and onions)
· 2 teaspoons beef bouillon granules
· 1 teaspoon black pepper
· 2 cups cooked cauliflower rice
· Optional: chopped fresh parsley
*Note about tofu: Tofu comes soaked in water and should be pressed out or compressed to remove as much water as possible. You can wrap the tofu block in several paper towels and kitchen towels, then place a heavy kitchen pan on top. Let it sit for 20-30 minutes for best results. This allows tofu, when cooked, to absorb flavors. Without this step, tofu has very little taste. It can be a blank canvas for your spices, marinades, and broths when prepared appropriately.
Preparation:
· Step 1:
Combine water, tomato sauce, diced tomatoes, raw peppers (and onions, if applicable), and Rotel diced tomatoes and chilis in a large Dutch oven or stock pot. Add brown sugar, beef bouillon, and black pepper, then bring to a boil. Add uncooked tofu.
· Step 2:
Cook the frozen cauliflower rice per the package directions, then add to the soup.
· Step 3:
Simmer uncovered for 30 minutes, or until the raw vegetables are cooked.