Want to eat healthier but too busy to make it all from scratch? Try this semi-homemade Curry Lentil Soup with Maple Tahini Tofu and Fresh Grilled Corn.
I know I’ve mentioned the Pacific Foods Soups in the past and I just can’t seem to get enough of them! They are so light but have this velvety texture that is like silk on the tongue. The flavors are perfect by themselves or pair well with just about anything; various fresh veggie relishes or tofu!
Curry Lentil Soup with Maple Tahini Tofu and Fresh Corn
4 WW Pts
1 carton of Pacific Foods Curried Red Lentil Soup (1 cup each)
1 package light firm tofu, pressed, drained and sliced lengthwise
1 Tbsp tahini (sesame paste)
1 Tbsp real maple syrup
2 tsp tamari
2-3 Tbsp water
4 ears fresh corn
Coarse sea salt and fresh ground pepper
1. Mix the tahini, maple syrup and tamari in a small bowl. Slowly add in water until you get the desired consistency. Add the tofu and turn to coat. Marinate for 12 to 24 hours.
2. Preheat grill over medium high heat. Spray the tofu and corn on all sides with cooking spray. Season the corn with salt and pepper then add corn and the tofu to grill. Grill each side of tofu 5 to 7 minutes or to desired doneness, turn corn when tofu is turned. Cool tofu and cube, cool corn and cut off kernels off cob.
3. Pour soup evenly into four bowls. Microwave to package directions (or on high until heated through). To each bowl add the kernels of one corn cob and 1/4 of the grilled tofu.