Ingredients:
1 1/2 lbs cabbage ( small head)
1 lb carrots
1 small heads of celery
1 lb mixed peppers
1 lb onions
1 (28 ounce) cans crushed tomatoes
2 cups milk
1 1/2 cups peanut butter
2 (14 ounce) packages extra firm tofu
2 tablespoons peanut oil
2 tablespoons curry powder
1 tablespoon cumin seeds
1 tablespoon grated fresh ginger
garlic ( I usually use 1 whole head but I love garlic)
1 bunch fresh cilantro
water, to cover vegetables
Directions:
Dice all the vegetables into bite size pieces.
Add to large pot with the tomatoes, spices add water to cover and bring to a simmer.
Cut the tofu into bite-size pieces and drain on paper towel.
Once the vegetables are tender add the peanut butter and milk and stir to incorporate.
You can leave the vegetables in chunks or you may choose to puree them all in a blender (I prefer chunky).
In a wok or similar shaped pan heat the peanut oil over med-high heat.
Once the oil is hot brown the tofu chunks.
Add the browned tofu to the soup.
Garnish the soup with the fresh cilantro.
Enjoy!
Servings: 12
Time preparation: 30 min.
Time total: 60 min.