TOMATO TOFU BISQUE (WEIGHT WATCHERS)
You'd never know there was tofu in this soup so don't tell those fearful of trying it! It tastes so rich and creamy. The recipe comes from Weight Watchers Simply the Best
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in a large saucepan.
- Add onion and cook until softened (about 5 minutes).
- Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
- Add the tomatoes, broth, oregano and pepper.
- Bring to a boil.
- Reduce heat and simmer, covered, until heated through (about 10 minutes).
- Puree the tofu and the reserved liquid.
- Add the pureed tofu, parsley, dill and honey.
- If you prefer you can puree to whole soup for a smoother texture.
- Cook while stirring until just heated (about 3 minutes).
- Don't overcook.
Nutrition Facts : Calories 139.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.2, Sodium 673.6, Carbohydrate 23.9, Fiber 2.9, Sugar 12.4, Protein 3.9
TOMATO BISQUE (LIGHT VERSION)
This a wonderful light tomato bisque recipe taken off the weight watchers site. The recipe is also quick and easy to make. You can add shrimp or crab but if your on weight watchers you will need to adjust the points. This serves 4 and is four points per serving.
Provided by chris_tam
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Puree tomatoes in blender.
- Heat in saucepan until hot. Do not boil!
- Add milk and heat again but don't boil.
- Add cream cheese and whisk until smooth.
Nutrition Facts : Calories 99.3, Fat 7.2, SaturatedFat 4.6, Cholesterol 24.6, Sodium 140, Carbohydrate 3.9, Sugar 3.2, Protein 4.9
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
TOMATO BISQUE WEIGHT WATCHER'S STYLE
This is a zero point soup under the new Points Plus program. Add a slice of avocado or a dab of low-fat sour cream for a 1 point treat. You could add shrimp or chicken for a light meal.
Provided by Big Mtnt Woman
Categories < 60 Mins
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken broth in a saucepan over medium heat.
- Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired)
- Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
- Remove from heat and cool. (it is easier to process food that isn't still hot).
- Process in small batches in the food processor or blender until creamy smooth and set aside.
- Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor.
- Roast the garlic still in the skin until lightly brown. Peel and slice.
- Process the tomatoes and garlic in the food processor or blender on rough chop.
- Add to chayote mixture and reheat. Add salt and pepper to taste.
Nutrition Facts : Calories 57.6, Fat 0.6, SaturatedFat 0.1, Sodium 519.2, Carbohydrate 12.2, Fiber 3.9, Sugar 6.1, Protein 2.8
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