Cold Sweet and Sour Soup

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.

Add chopped cabbage to the pot and stir well to combine with the onion and oil. Cook for 3 minutes, stirring occasionally.

Pour in the water and add chopped tomatoes, stirring to combine evenly. Bring the mixture to a simmer.

Simmer the soup for 10 minutes until the cabbage becomes tender and the flavors begin to meld.

Stir in the lemon juice, honey, and orange juice, mixing thoroughly until the honey dissolves completely.

Add the tofu balls to the pot and gently stir to distribute them evenly throughout the soup.

Continue simmering for 2 minutes to warm the tofu balls through.

Remove the pot from heat and allow the soup to cool to room temperature, stirring occasionally to release steam.

Transfer the soup to a covered container and refrigerate for at least 2 hours until completely chilled before serving.