Recipes

Tofu Vegetable Soup
(Serves 1)

Cook for 15 minutes:

2 tablespoons uncooked brown rice
2 cups water

Add and simmer 10-15 minutes longer:

1/4 cup carrots, sliced
1 small potato, diced
1/4 cup fresh or frozen peas
1/2 cup celery, sliced
1/2 cup onions, chopped
tarragon, bay leaf, basil, celery seed to taste

Stir in:

8 ounces firm low-fat tofu, cut into bite-sized pieces

Recipe from Vegetarian Cooking for People with Diabetes, by Patricia Le Shane.

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