Lunch on the Cheap: Sriracha Black Bean Soup

Last year, The San Francisco Food Bank offered a Hunger Challenge: Can you eat for just $4 a day? That’s the budget the 3.2 million people in California who receive food stamps have to deal with.

As a nod to the challenge, we created a nutritious recipe for a weeks worth of office lunches for about $11.

Black Bean Soup with Sriracha Tofu Crumbles

5 Servings (freezes great!)


3 Cans of Black Beans (About $3)

1 Can of Diced Tomatoes (About $1)

1 Small White Onion (About $.50)

1 Package of Extra Firm Tofu (About $1)

1 Can of Chicken or Vegetable Broth (About $1)

1 Small Jalapeno (About $.50)

1 Cup of Sriracha – or other hot sauce you have on hand (About $4 for the whole bottle)

Directions for soup:

Saute chopped onions until translucent. In large pot over medium heat pour in black beans, tomatoes, diced jalapeno, can of broth. Add onions. Use an immersion blender to blend mixture into a creamy soup.

Directions for Tofu Crumbles:

Place the firm tofu between two paper towels on a plate. Place another plate on top and ‘squeeze’ out the water. Take the tofu and chop up into small crumble-like pieces. Mix in cup of Sriracha until all pieces are thoroughly coated. Place on foiled baking sheet, spreading out the crumbles, and bake on 375 degrees for 25 minutes. Flip tofu so other side now gets the love. Bake again for 25 minutes.

Preparation: Scoop three ladles of soup into bowl, top with tofu crumbles.

Health Benefits: Black beans are an almost fat-free, super high in protein food. They’ve also got significant amounts of folate and magnesium.



  1. I love black bean soup! Have you ever tried this sriracha sauce? It is preservative free and really good! Better than the rooster sauce.

  2. No haven’t tried it Ashleigh – thanks for the tip …does whole foods carry it? Love your blog btw!

  3. Whole Foods does carry it! It rocks. Thanks for checking out my blog 🙂


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