Weekly Buddhist Diet: Tomato and Tofu Soup

Weekly Buddhist Diet: Tomato and Tofu Soup

Week 4, August 2026

Summary:

Tomato and Tofu Soup is a bright, gently tangy Chinese soup for any season. Ripe tomatoes create a naturally sweet-tart broth, while soft tofu absorbs the flavor and remains silky and tender.

Tomatoes provide vitamin C and carotenoids, while tofu supplies plant-based protein. Pair this lightly cooked soup with whole grains and green vegetables for a more complete meal.

Ingredients:

· Ripe tomatoes 500 g
· Soft tofu 300 g
· Fresh shiitake mushrooms 100 g
· Ginger 2 slices
· Water 900 ml
· Light soy sauce 1 tsp
· Tomato paste 1 tsp (optional)
· White pepper a pinch
· Sesame oil 1/2 tsp
· Salt to taste

Instructions:

1. Prepare
Cut the tomatoes into wedges, cube the tofu, and slice the mushrooms.

2. Cook the tomatoes
Heat a small amount of oil and sauté the ginger and tomatoes until juicy.

3. Add the broth
Add water, mushrooms, and optional tomato paste. Bring to a boil and simmer for 8 minutes.

4. Cook the tofu
Add tofu and simmer gently for 5 minutes without vigorous stirring.

5. Season
Add soy sauce, salt, and white pepper and stir very gently.

6. Serve
Turn off the heat, drizzle with sesame oil, remove the ginger, and serve hot.

Plant-Based Wellness Tip

Use fully ripe tomatoes for a naturally rounded flavor. Once the tofu is added, keep the soup at a gentle simmer and push it lightly with a spatula instead of stirring frequently.

Eat healthy, enjoy plant-based meals every week!