Early fall and not too soon to be thinking about (and making) soup. The flexibility and chameleon qualities of tofu play a major role in this recipe. Smooth and creamy, this zucchini bisque serves as a wonderful and healthy comfort food. Not to mention when you tell your friends and family that the 'creaming' agent is tofu, they'll hardly believe it.
Don't underestimate the power of zucchini, btw. It aids in digestion, helps prevent constipation (which in turn helps prevent carcinogenic toxins from settling in the colon), and zucchini helps maintain low blood sugar. It also helps lower cholesterol, provides an ample amount of magnesium, which is a mineral proven to reduce the risk of heart attack and stroke. And magnesium also helps to lower blood pressure
Saute: 1/4 C oil 1 medium onion, chopped 1 1/2 lb. zucchini, sliced salt to taste
Add to the sauteed veggies, cover, and simmer 20 minutes: ground pepper to taste (I like a lot) 2 1/2 cups chicken or veggie stock 1/2 tsp. nutmeg
Blend in a blender (or Cuisinart) until smooth and creamy: 1/2 lb. tofu (or just a little bit more) 2 TB oil (preferably olive)
Stir blended tofu mixture into sauteed veggies. Heat, but avoid boiling. You can top with a delightful concoction that mimics bacon bits (yes, we know--bad stuff, but the tofu version isn't bad at all and you don't need to use that much of it, if you're concerned about the sodium content):
Mix together in a skillet: 1/2 lb. tofu, crumbled 1/4 tamari (use the low-sodium kind and the reality is you can use less than 1/4 cup) a clove or two of garlic, crushed TB sugar (optional) 1/2 tsp. ginger 1/4 tsp. black pepper 2 TB oil (preferably olive) 2 TB water
Simply cook all this slowly (stirring often) until the moisture is gone and the tofu is brown and crunchy. Be careful not to burn. It's very easy to do. Be sure to use relatively low heat.