I love comfort food. I love it even more when comfort food is healthy and easy to make. This is a recipe I’ve been making frequently, just substituting whatever vegetables I have on hand. It’s a great way to clean out the fridge when you have produce that needs to be used!
- 1 block of tofu
- 1 tbsp EVOO
- 1 small yellow onion, chopped
- 3 stalks celery, chopped
- 1/2 cup baby carrots, chopped
- 1/2 red bell pepper, chopped
- 4 stalks asparagus, chopped
- 1 can (14.5 oz) veggie broth
- 1 can cream of celery soup
- garlic powder, onion powder, celery salt and pepper (to taste)
I start with cooking the tofu. I press the water out as much as possible using a heavy canister, and then cut it and saute it in a little bit of EVOO. I season the tofu with garlic powder, onion powder, celery salt (just a lil) and pepper. The celery salt adds a strong flavor, but I think it’s the key ingredient in this recipe.
While the tofu is cooking I chop up the veggies. You can substitute these veggies for anything you have on hand. I always use celery, onion and carrots in this recipe, and then add in whatever else I have in the fridge. This time I added asparagus and red bell pepper.
I then saute the veggies in the veggie broth. I typically use the whole can and bring the skillet to a boil, then let it simmer until most of the veggie broth evaporates and the veggies are soft. I also flavor the skillet with the garlic powder, onion powder, celery salt and pepper.
I add the cooked tofu once most of the veggie broth has boiled down. It’s okay if there’s a little left because the tofu will soak it up.
Finally, add the cream of celery soup. It makes a sloppy mess of Creamy Celery Soup.
Just don’t judge this recipe by that picture. It’s not pretty, but it’s a delicious salty meal, filled with lots of veggies.