Tofu Curry Soup
It’s soup season!!! I stopped at a food coop in Bar Harbor a few weeks ago and they had the most delicious tofu curry soup that was made in house. I couldn’t stop thinking about it the entire 5 hour ride home, so naturally I had to take a stab at recreating it! It’s hearty, meat free, but still has a decent amount of protein making it a wonderful cozy meal. Hope you enjoy it as much as I did!
dairy free, gluten free, grain free, added sugar free
Yield: ~4 servings
Ingredients
1 T avocado or olive oil
1 large yellow onion
4 cups of broth
1/2 cup coconut milk
1.5 cups water
1/2 cup + 2 T of dried quinoa
1.5 cups shelled edamame
1 small head of savoy or green cabbage
8 oz container of mushrooms, cleaned and chopped
1 small summer squash
1, 14 oz block of extra firm tofu
4 cloves of garlic, chopped
1 T rice vinegar
1 T tamari or soy sauce
1 inch knob of fresh ginger, grated
1 tsp curry powder
1/2 tsp sea salt
1/2 tsp dried basil
black pepper, to taste
Directions
Drain tofu and wrap tofu in paper towels. Place on a small plate and add a heavy pan on top, to help drain the water out of the tofu. I like to use a heavy soup pot to a cast iron pan topped with a tea kettle. Let sit for 20-30 minutes. Cut into cubes
In a large soup pan, warm oil on medium heat. Add onion and cook until translucent. Add garlic and saute for another 2 minutes. Next, add broth and water followed by quinoa, and cover with a lid. Make sure pot doesn’t come to a rolling boil, but rather a light boil
After about 5 minutes of the quinoa cooking, add edamame, cabbage, mushrooms, summer squash, ginger, and tofu. Cover and cook on low until veggies are cooked through
Add rice vinegar and tamari, in addition to the dried spices. Taste test and add additional sea salt/pepper or dried spices, until you have a taste of your liking
Enjoy!
