Chinese Tofu and Rice Soup

Eating is a necessity for me (hopefully you too), and I like to vary my meals, so I try to fix one new dish per week. In my free time, I read food magazines and blogs to help me scope out new, fresh recipes, and I love it! Food Network Magazine is one of the few food magazines I subscribe to. Most of the recipes there are meat-based, however I'm getting courageous by adapting the recipes to fit my dietary choices. This recipe originally calls for 1 cup of rotisserie chicken (and chicken stock), which I simply substituted with extra firm tofu cubes (and vegetable stock). This was tasty and filling! Everyone in my family liked it - brother and dad included!

Chinese Tofu and Rice Soup
Source: Adapted from Food Network Magazine, September 2011 Issue
Serves 6

Ingredients
4 Large Eggs
Kosher salt and freshly ground pepper
1 pack (200 grams) Extra-Firm Tofu, Cubed
2 tablespoons vegetable oil
2 large tomatoes, halved and thinly sliced
4 cups low-sodium vegetable broth
1 bunch scallions, sliced
2 tablespoons sesame oil
3 teaspoons low-sodium soy sauce
4 cups baby spinach
1-1/2 cups cooked rice (white, brown or wild) SS: I used white basmati rice

Directions
1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the peanut oil in a wok or large saucepan over high heat. SS: With all the broth that this dish calls for, I would suggest using a soup pan. Add the eggs and cook, undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes begin to soften, 2 to 3 minutes. Add the tofu, broth, 3 cups water, the scallions, sesame oil, soy sauce and 1 teaspoon salt. Partially cover and simmer 5 minutes.
3. Stir in the spinach and rice and warm through. SS: If using chicken, add it at this step. Season the soup with salt and pepper.

I will definitely make this again, it's a one pot dish with all of the nutrients you need - protein, starch, and veggies! This also required minimal prep, aside from slicing the tomatoes and scallions, and beating the eggs - this was a dump and simmer cook job. Everyone needs that, especially during the week!

Make this vegan by leaving out the eggs - I think it would taste just fine without them!