This time I would like to introduce SoMeat – Pappa al Pomodoro, an Italian soup that is as good hot as it is cold. It is purely tomatoes based. Summer and especially June is the best time for this yummy fruit. Tomatoes require a lot of sun to bring out what is the best in them – and there are plenty of benefits. One of them is the ability to lower blood pressure. Recently many people refer to medicine, but how about trying more natural and healthy methods to control health. Let’s enjoy the refreshing taste of Italian summer.

SoMeat – Pappa al Pomodoro

for 3-4 people
time: 10 - 15 min

Ingredients

SoMeat - mince meat 1 pack- 200g
silken tofu 150g(nigari)
tomato pure polpa
dry Italian herbs basil
rosemary
oregano
fresh basil optional
SoMeat – Pappa al Pomodoro

Recipe

1

Stir fry SoMeat. Add dry herbs, salt and pepper. Continue frying until brownish.

Stir fry SoMeat. Add dry herbs, salt and pepper. Continue frying until brownish.

2

Switch off the gas and add tofu. Mix until tofu and SoMeat become paste like.

3

(optional) Chop basil and add to the SoMeat-tofu pate. Mix.

(optional) Chop basil and add to the SoMeat-tofu pate. Mix.

4

Using the SoMeat-tofu paste form balls ( tea spoon-size).

Using the SoMeat-tofu paste form balls.

5

Pour olive oil into the frying pan and heat it up a little. ( I like using lemon olive oil – If you don’t have it, you can simply add some lemon juice to olive oil).

6

Add SoMeat balls and fry until brownish. The SoMeat-tofu paste is very soft, so balls can get slightly deformed, but don’t worry. Just be gentle when frying.

7

Put fried SoMeat balls on a kitchen paper to absorb oil.

Put fried SoMeat balls on a kitchen paper to absorb oil.

8

To a new pot add tomato polpa and bring to boil. ( It is very dense-> if you prefer more soup like, please add some water)

9

Add more dry herbs, salt and pepper to taste.

10

Pour polpa into a bowl and add SoMeat balls.

Enjoy your meal !

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