Garlicky Broth & Greens with Tofu

Garlicky Broth & Greens with Tofu

Makes three servings

• 1 serving (1/5 of a block) extra-firm tofu, pressed and cut into small cubes
• 1/2 a large zucchini, chopped into long strips
• about 1 cup of broccoli, chopped
• 2 cups of fresh baby spinach
• 2 large cloves of garlic, pressed
• 1 vegetable bouillon cube + 4 cups of water, or 1 cup of broth + 3 cups of water
• 1 tbsp tamari or low-sodium soy sauce
• 1 tsp ground ginger
• cooking spray
• scallions and Sriracha, for garnish

Lightly grease a frying pan with cooking spray and sauté zucchini and tofu cubes with pressed garlic over medium heat until soft and fragrant. Set aside. Place the broccoli in the frying pan with a small amount of water and steam until crisp but not soft. Set aside. Heat broth over medium-high heat. Add tamari and ginger, then add the already cooked veggies. Add spinach, stirring as you go. Cook soup on high for a few minutes until nice and hot, then serve with scallions and Sriracha.