The sodium content of this recipe varies according to whether you use chicken or vegetable broth. The low sodium vegetable broth that I use has twice as much sodium as low sodium chicken broth. The above sodium content uses low sodium chicken broth which has 60 mg. of sodium per cup. Vegetable broth brings the sodium content up to 497 mg. per serving. Both totals are still low compared with other broth varieties, while both broths go well with this healthy low sodium tofu and vegetables recipe.

2 servings: 437 mg. sodium per serving

2 Tablespoons healthy oil
8 ounces frozen no salt added firm tofu, defrosted
1 large clove garlic, minced
1 cup torn spinach leaves, rinsed and dried
1 cup chopped mushrooms
1/4 cup chopped onion
1 Tablespoon reduced sodium Tamari sauce
1/4 teaspoon black pepper
2 cups low sodium vegetable or chicken broth
1 cup cooked rice, cooked without salt

Prep. Instructions

1. Combine garlic, spinach, mushrooms and onion in a bowl.

2. Combine Tamari sauce, pepper and broth in a separate bowl.

3. Gently press out water from the defrosted tofu.

4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 10-inch skillet over medium low heat. Add vegetables. Cook, stirring often, for 5 minutes.

2. Crumble tofu into the pan. Stir to combine well.

3. Add the cooked rice. Stir to combine.

4. Add the broth. Stir to combine. Bring broth to a gentle boil. Turn heat down and allow to simmer for 3 to 4 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds