At Expo East last month I met Marie Kraft, founder of TofuXpress. I’ve been a fan of the handy bean curd press for years.
Marie was attending the Expo to introduce buyers and consumers to her latest creation – seasonings ideal for tofu and other vegan cooking! She recently sent me ChefXpress Seasonings to sample.
I created a very simple bean and potato soup with the veggie broth seasoning and the garlic and bell pepper blend.
I’m sharing the recipe with you, below, as well as an opportunity for U.S. readers to enter to win both a TofuXpress and the ChefXpress Deluxe Seasonings!
13-Bean and Potato Soup
Ingredients (Serves 6)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 3 cups cubed potatoes
- 4 cups water + 1 cup water
- 2 tablespoons ChefXpress Veggie Broth Seasoning
- 1 tablespoon ChefXpress Roasted Garlic & Bell Pepper Blend
- 1 cup 13-bean soup mix, rinsed and drained
- 1 bay leaf
- Fresh ground black pepper, to taste
Instructions
Heat olive oil on medium-high in an uncovered pressure cooker. Add onion and potato and saute for five minutes
Mix 4 cups of water with veggie broth and pour into the pressure cooker. Add the other cup of water.
Stir in garlic & bell pepper blend, beans, and bay leaf. Mix well.
Cover and bring to high pressure (or set to high pressure on an electric devices). Cook at high pressure for 45 minutes.
Allow for a natural release.
If the beans aren’t quite done, simmer for a few minutes in the pressure cooker (uncovered). TIP: If using an electric pressure cooker, and you have the time, leave on warm for an hour or so; the soup becomes thicker and more stew-like.
Add pepper, to taste.
Here’s your chance to try ChefXpress Seasonings (and get a TofuXpress)! Enter now:
39 thoughts on “13-Bean and Potato Soup: A ChefXpress + TofuXpress GIVEAWAY!”
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Great soup recipe – thank you !
I love to marinate pressed tofu in a bath of seasonings, salt and broth, then bake or pan-fry it for all kinds of dishes. Paired with zucchini and tahini sauce, it makes a great sandwich too!
I’ve always wanted a Tofu Xpress – pressing with books and towels is getting old. And the seasonings sound wonderful! Thanks so much for the giveaway!
Great recipe and giveaway! My favorite way to eat tofu is “steaks” seared in coconut oil with soy sauce and cumin.
I love making a tofu scramble!!
BBQ!
My new favorite way is as eggs and as an omelet! oh my! I also like to bake it til crispy and add to dishes
I would love to win this press! Seems much easier than trying to weight down a block of tofu with a full kettle balanced on top of a pan (my normal method)
Lovely soup recipe! I can’t wait to try it! I’ve never really tried tofu in homemade cooking. I would love to try and the press would sure be helpful! Thanks 🙂
This soup sounds wonderful. I am pretty new to Tofu…so far, Tofu Scramble is my favorite dish.
I must be doing something wrong because Tofu Scramble is my least favorite. Do you have any awesome recipes or combinations?
My tip is to freeze (in the package) until you’re ready to use. Thaw, press and marinade. The texture is much chewier (meaty) and the sponge-like quality absorbs the spices and seasonings really well.
I loved baked tofu. I can vary the seasonings and have whatever flavor profile I like to go with pretty much any meal. Plus, the texture is so great, especially after it’s been refrigerated.
Our favorite way of eating tofu is to season it with spices and hot sauce, grill it on our foreman grill, chop it up and serve it on salad.
Oh, well, I’m lazy, so my favorite way to serve tofu is sliced, marinated in one of several tasty (store-bought) sauces, and then stir-fried with whatever veggies are in the fridge or coming in from the garden.
Pan seared with salt is a fav since it’s SO easy and tasty!
Marinated and grilled
Right now, it’s scrambles. A few months ago, I was going crazy for frozen tofu that was thawed and soaking in a marinade all day. I am trying to make my own tofu. So far, it’s ok. Need to experiment more.
I love to put tofu in my soups!
I usually just bake my tofu before adding it to dishes.
My favorite way to use tofu is to put it into Chinese veggie noodles or stir fry with shredded brussel sprouts and spicy orange sauce. I always try to let my tofu sit on paper towels to drain and would LOVE to try the chefXpress to get the liquid out!
I like to marinate tofu slices in a garlicky, citrus-y marinade for a few hours and bake it until the marinade is absorbed. But really, I love tofu pretty much any way you can cook it.
ooooh – I LOVE my tofu press, I WANT to try these seasonings! my favorite way to prepare tofu? hmm, scramble! pan fried! …and I kinda want to get one of those air fryers for tofu. hee!
Tofu ricotta. It is simply yummy
After marinating it, I actually cook it in a waffle iron. I learned this from Serious Eats, and it makes really crispy on the outside and soft on the inside tofu.
Thank you for the giveaway! I like to freeze tofu, thaw, drain, press, marinate and bake. The marinade varies according to my mood. I’ve wanted a press for a while.
Tofu is one of my favorite foods, it’s hard to choose one favorite way to prepare it! It’s a tie between tofu scramble or a stir fry with tofu!
Yum, sounds good. I love tofu, I fix it so many ways.
I am a BIG fan of baked barbecue tofu….mmmmm <3
I love to press and marinate my tofu then bake it. I also love to make eggless tofu salad for lunches.
I like to eat it plain when it’s been baked and seasoned.
I have a great miso tofu preparation that can be added to any bean/grain/salad. 🙂
Wow. Great idea. These sound yummy. Soup looks so good.
I love making crispy ginger garlic tofu served with garlic fried quinoa!
My favorite way to eat tofu is pan fried in toasted sesame oil. Then at the end I add a mixture of tamari, rice vinegar, and nutritional yeast! So simple and delicious!
I love tofu in stir fry.
General Tao Tofu and Tofu benedick
Favorite way to cook tofu is to marinate it and bake it. Easiest is put sliced tofu in baking pan, drizzle with agave and tamari. Dust with nutritional yeast and bake.
My current favorite: I press tofu, slice it thinly, and marinate it along with some thinly sliced portabella or shitake mushrooms in a mix of tamari, sriracha, garlic and liquid smoke, then pan-fry it and serve it over cooked, seasoned collard greens, top with toasted almonds–delicious!
I like to freeze it first before using it in most recipes.