How to of the Day: How to Make Vegan Tortilla Soup

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How to Make Vegan Tortilla Soup Feb 17th 2013, 08:00 Enjoy a burst of southwestern flavor when you create this flavorful soup. Tofu replaces the traditional chicken and infuses the soup with a hearty texture. Edit Ingredients Servings: 8 3 large dried ancho chiles, toasted, seeded, and chopped 15 oz. (427 g) can fire-roasted diced tomatoes, undrained 2 tbsp. (30 ml) plus 2 tsp. (10 ml) canola or olive oil, divided 1 medium onion, peeled and sliced 1/4" thick 3 garlic cloves, peeled 4 cups (1 L) vegan vegetable broth 4 cups (1 L) water 14 oz. (398 g) extra firm tofu, drained, patted dry and cut into 1/2" cubes 4 cups (114 g) fresh spinach, roughly chopped 1/4 tsp. salt 1 avocado, pitted, peeled, and cut into 1/4" cubes 2 cups (77 g) vegan tortilla chips, broken into pieces 3/4 cup (21 g) Mexican vegan cheese, shredded Edit Steps Puree the ancho chiles and diced tomatoes in a blender or a food processor and set aside. Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook them, stirring frequently with a slotted spoon, for 5 to 10 minutes or until they are golden. This process allows you to infuse the oil with the flavors of the aromatics. Scoop the onion and garlic out of the Dutch oven using your slotted spoon. Keep the pot at medium heat on the stovetop. Add the onion and garlic to the blender or food processor, along with the blended chile and tomato mixture that you already prepared. Blend all of the ingredients together until they are smooth. Add the mixture to the Dutch oven that you have been keeping warm. Stir the mixture constantly for 5 minutes or until it develops the consistency of tomato paste. Add the vegetable broth and the water to the Dutch oven. Bring the liquid to a boil and then reduce the heat to a simmer. Heat the remaining two teaspoons (10 ml) of oil in a large nonstick skillet over medium heat. Add the tofu and saute it, stirring frequently, for 6 to 8 minutes or until the tofu begins to brown. Add the tofu to the soup and simmer all of the ingredients together for 30 minutes with the pot uncovered. Add the spinach and salt to the soup and cook it for a few seconds until the spinach wilts. Ladle the soup into bowls and top it with the avocado, tortilla chips and vegan cheese. Served. Edit Video Edit Tips Dried chiles may be found in the produce section of large supermarkets or may be ordered from an online vendor. To toast the ancho chiles, hold them over a medium flame using metal tongs. Toast each side of the chiles until they become fragrant. When the chiles have cooled, seed and chop them to add to the recipe. Edit Warnings Always wash your hands after handling hot peppers. Avoid touching your eyes or other sensitive areas. Edit Things You'll Need Blender or food processor Dutch oven Slotted spoon Nonstick skillet Bowls for serving Edit Related wikiHows How to Make Chicken Tortilla Soup Edit Sources and Citations http://www.eatingwell.com/recipes/vegetarian_tortilla_soup.html Article Tools Read on wikiHow Email this Article Edit Discuss

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