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Dinner recipe · from the recipe book

Smoky Tofu Fideo Soup with Corn

A smoky, cumin-scented tomato broth with toasted thin noodles, crisp-edged tofu, sweet corn and zucchini, finished with lime, avocado and cilantro.

Smoky Tofu Fideo Soup with Corn

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 6 oz170 gPasta, drythin fideo or angel hair broken into 1-inch pieces
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1 medium110 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 medium196 gZucchinidiced
  • 1 cup136 gCorn kernels, frozen
  • 2 tbsp27 gCanola oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadodiced
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Press the tofu between towels for 10 minutes, then cut into cubes; meanwhile chop the onion, mince the garlic and jalapeño, dice the zucchini, and break the pasta into short pieces.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the tofu on several sides, about 8 minutes, then transfer to a plate.
  3. Add the remaining half of the canola oil and the broken pasta to the pot; stir over medium heat until the noodles are golden brown, 2 to 3 minutes. Move them to the plate with the tofu.
  4. Add the onion and jalapeño to the pot and cook until soft, about 4 minutes. Stir in the garlic, tomato paste, smoked paprika, cumin and oregano and cook 1 minute until fragrant.
  5. Pour in the canned tomatoes, vegetable broth and water and bring to a boil, scraping up the browned bits.
  6. Add the toasted pasta, the zucchini and the frozen corn kernels; simmer until the noodles are tender, about 6 to 8 minutes.
  7. Return the tofu to the pot, stir in the lime juice and salt, and heat through for 1 minute.
  8. Ladle into bowls and top with the avocado and cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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