Recipe information
Yield
Makes 1 1/4 cups Servings
Ingredients
1
/4 onion, finely chopped
1
/4 cup frozen shelled edamame
1
/4 cup store-bought frozen mixed peas and carrots
4
ounces firm tofu, drained (about 1/3 of a 12-oz. package)
2
tablespoons (or more) no-salt or low-salt chicken or vegetable broth
1
1/2 teaspoons curry powder
Need to make a substitution?
Preparation
Fill a large saucepan halfway with water and bring to a boil. Add onion and cook for 2 minutes. Stir in edamame and peas and carrots; cook until onions and edamame are tender, about 7 minutes. Strain vegetables through a fine mesh sieve and return to saucepan. Add tofu and 2 Tbsp. broth and season with curry powder. Cook over medium heat, breaking up tofu with a wooden spoon, until heated through, 3–4 minutes. Using an immersion blender, purée until smooth, adding more broth if needed. Refrigerate in an airtight container for up to 3 days.