Tofu and Autumn Veggie Soup

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Produce Used:

  • about 2 cups brussel sprouts, finely chopped (or roughly chopped depending on your preference)
  • 1 large carrot stick, chopped (or shredded with a vegetable peeler — I did both)

Other Ingredients:

  • 1/2 block of firm tofu, drained and cubed
  • 1 1/2 cups water
  • 1 “not beef” bouillon cube*
  • 1 tsp essential seasoning blend
  • additional salt for seasoning
  • 1 tbsp olive oil

What to do:

  1. Heat a medium sized skillet on low heat with olive oil in it.
  2. Once hot, add cubed tofu and stir.
  3. Turn heat to medium and let tofu cook for approximately 3 minutes, stirring occasionally.
  4. Reduce heat to low, and add carrots and brussel sprouts to skillet and stir until well mixed.
  5. Add about a pinch or two of salt to lightly season the mixture.
  6. Let the tofu mix simmer, stirring occasionally until tofu has a light browning to it, approximately 4-6 minutes. Do not let the vegetables get too soft, because you want them to remain slightly crisp for the broth. Turn up the heat for the last few minutes if you would like the veggies to be cooked a bit more well-done (as in the picture). Once cooked, remove from heat.
  7. While the veggies cook, you can start the broth. Bring the water to a boil with the bouillon cube in it.
  8. Once boiling, reduce heat to a low simmer and add essential seasoning blend and stir.
  9. Continue to stir broth until bouillon cube is fully dissolved if it has not done so yet.
  10. Let broth simmer for about 2-3 minutes, then, add tofu and veggie mixture to broth and stir.
  11. Let soup simmer for another minute or two, then, remove from heat and serve hot.

Date Posted on Instagram: 04/08/2019

* I used the Edward and Sons brand and found it at Whole Foods. You should be able to find these at your local Whole Foods or Trader Joe’s or even a specialty store. If you don’t live near one of these places, you can also try purchasing the cubes online. There are also other brands that make vegan-friendly bouillon cubes. To make the broth, you dissolve 1 full cube into two cups of hot water (or 1/2 a cube into 1 cup of hot water).

3 thoughts on “Tofu and Autumn Veggie Soup

  1. YUM! Thank you sharing this!!! I stopped eating meat (all meat – though still eat fish and eggs – I’m neither vegan or vegetarian, I simply stopped eating meat), and ever since, my nutrition’s’ gone out the window. I’m not a big “prep’er” … but I’m sloooooooowly trying to become one, one baby step at a time. This soup looks delish! ✨ Kimba


    1. You’re welcome and thank you very much! Although I’m obsessed with a vegan diet and lifestyle, I believe in everyone doing what is best for them, some exactly as you said, one baby step at a time! I’m not a big prepper either, but one of my goals this summer is to start focusing more on meal prep, and it’s perfect timing because I’ll need to start having meals better prepared as I venture into new things in my life! I even have a Pinterest board dedicated to meal prep that I made years ago and now I’ll finally put it to use 😀 Sending good vibes for your continued health journey!

      Liked by 1 person

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