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Tofu & Vegetable Stew

See full recipe on: Kitchen Daily



Ingredients

1 1/2 tablespoons canola oil
1 medium onion, chopped
1 1/2 tablespoons grated or minced fresh ginger
4 cups thinly sliced napa cabbage
4 cups vegetable broth
1/2 cup snipped dulse or arame seaweed
1 cup corn kernels, fresh or frozen
2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
1/4 cup white miso (see tip)
2 large eggs, beaten
4 scallions, chopped
2 tablespoons rice vinegar

Nutrition 5 servings

Per Serving % Daily Value
Calories 382
Fat 20g 31%
Carbs 25g 8%
Protein 30g 60%
Fiber 7g 30%
Cholesterol 74mg 24%
Sodium 611mg 25%
     
Fat
Carbs
Protein

Preparation






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