Vietnamese · Lunch, Dinner
Bun rieu chay (vegetarian tomato tofu noodle soup)
Tangy tomato broth with silky tofu and rice vermicelli, topped with fresh herbs.
- Calories
- 581 kcal
- Protein
- 30 g
- Carbs
- 86 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: soy.
Ingredients
- 75 g Rice noodles
- 150 g Firm tofu
- 1¼ tomatos Tomatoes
- ¼ onion Onion
- 2 cloves Garlic
- ¾ tbsp Tamari (gluten-free)
- 1¼ tsp Sugar
- 40 g Bean sprouts
- 8 g Coriander
- 6 g Mint
Method
- Pan-fry the tofu cubes in a little oil until golden on all sides, then set aside.
- Simmer the tomato, onion and garlic in 600ml water for 12 minutes until the tomato breaks down.
- Season the broth with tamari and sugar, then return the tofu to warm through.
- Cook the rice noodles in boiling water for 4 minutes and divide between bowls.
- Ladle over the tomato broth and tofu, and top with beansprouts, coriander and mint.
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