Description
Tinola, a Philippine papaya soup, inspired me to create this. The few recipes I found didn’t have great reviews, so I revised one to make it vegetarian and to use some of my herbs and vegetables in my garden.
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, chopped
- ¾ cup red bell pepper, chopped
- 6 fresh chives, chopped
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 3 fresh sage leaves, chopped
- 2 teaspoons thinly sliced fresh ginger
- 1 small hot chile pepper (Optional)
- 1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes
- salt to taste
- 2 tablespoons vegetarian Worcestershire sauce
- ½ teaspoon lime juice
- 6 cups water
- 3 cubes vegetable bouillon
- 1 small green papaya, peeled and cut into chunks
- 1 bunch fresh spinach, trimmed
- 1 tablespoon fried onions, or to taste
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4