Vegan Borscht with Tofu and Quinoa

Vegan Borscht with Tofu and Quinoa - A Hearty and Nutritious Delight
Looking for a vegan recipe that is both hearty and nutritious? Look no further than this delicious Vegan Borscht with Tofu and Quinoa! This dish is packed with flavor and nutrients, making it the perfect meal for any time of day.

Ingredients (serves 4):

- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium beets, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 cups vegetable broth
- 1 cup water
- 1 cup cooked quinoa
- 1 cup cubed tofu
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish

Cooking Tips:

- To save time, cook the quinoa and chop the vegetables ahead of time.
- Use a sharp knife to chop the vegetables into small, even pieces.
- Be sure to drain and press the tofu before cubing it.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the beets and carrots and sauté for another 5 minutes.
3. Add the vegetable broth and water and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Add the cooked quinoa and cubed tofu and simmer for another 5 minutes.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.
Appearance and Taste:
This Vegan Borscht with Tofu and Quinoa is a beautiful deep red color, with chunks of tender vegetables and tofu throughout. The quinoa adds a nice texture and nutty flavor, while the apple cider vinegar gives it a tangy kick. The dish is both hearty and light, making it the perfect meal for any time of day.
Type of Dish: Vegan Soup
Main Ingredients: Beets, Tofu, Quinoa