This is super easy to make. In a pressure cooker, combine a quart of veggie broth with 3 ounces of cubed extra-firm tofu and a half cup of soaked 15-beans. Add a couple of minced garlic cloves, carrots, shitake mushrooms, mung beans, onion, pepper and season to taste (I use Mrs. Dash salt substitute, nutritional yeast, a tablespoon of oil, basil, etc.)
Cook on the stove until the whistle dances (maybe 10 minutes). Then cook on low for five additional minutes. Remove from the stove and let stand until the pressure dissipates!
Look at all that plant-based protein! I’ve topped it with spinach and a side of vegan kimchi! There’s also a cup of brown rice in there … so delicious!
Tofu Bean Soup
Tofu Bean Soup
Tofu Bean Soup
365 Days of Food 