Tomato & Greens soup, rice, Rosemary Lemon Tofu

This week I made Tomato & Greens soup from Carol Ann Sayle's Eating in Season, served over brown rice, and Rosemary Lemon Baked Tofu from vegweb.com.

The soup is SO simple and used up the last of my frozen tomatoes from this summer. I used mustard greens in the soup, but it's very flexible and I've used everything from kale to escarole, and the recipe suggests bok choy or mizuna.

It's 2lbs tomatoes, skins slipped off, simmered with 2T olive oil, 2T tamari, minced garlic for 15 min. Then add 3quarts water, 1 large bunch chopped greens, salt & pepper, 1/4-1/2c apple cider vinegar. Simmer for another 20-40minutes depending on how toothsome your greens are.

We enjoyed the baked tofu, but I think next time I'll use a bit less lemon.

I calculated the meal to cost about $18