Thai Red Curry Vegetable Soup with Crispy Tofu
This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5 people 1x
Ingredients
Scale
For the Crispy Tofu:
- 1 block Extra Firm Tofu, pressed
- 1 tbsp Tamari
- 1 tbsp Nutritional Yeast
For the Red Curry Soup:
- 3 Bell Peppers, cut into thin strips (I used Red, Orange, and Yellow)
- 1 Medium Yellow Onion, diced
- 3 cups Fresh Broccoli Florets
- 1 Large Carrot, sliced thinly
- 3–4 tbsp Thai Red Curry Paste
- 1 13.5 oz can Full Fat Coconut Milk
- 4 cup Vegetable Stock
- Salt, to taste
Instructions
- First, preheat your oven to 350F. Cut the pressed Tofu into cubes, and place it into a medium bowl with the Tamari and Nutritional Yeast. Stir everything together until the Tofu is well coated, then place onto a lined or greased baking tray.
- Bake the Tofu for 30 minutes, flip the cubes, then bake for an additional 15.
- In the meantime, prepare the soup. Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium-low heat until translucent.
- Pour the Coconut Milk into the pot, then add in the Red Curry Paste. Stir well until the Paste has dissolved into the liquid and no chunks remain.
- Add in the remaining soup ingredients, raise the heat to high, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 10 minutes.
- Add any additional salt to taste, if necessary. Ladle the soup into bowls and top with the Crispy Tofu.
Notes
Tamari may be substituted with Liquid Aminos or Soy Sauce, but keep in mind that the latter is not gluten free.
To make this recipe lower in fat, you may substitute the Full Fat Coconut Milk for Lite Coconut Milk
I used this brand of Red Curry Paste, though you could also make your own.
Find it online: https://frommybowl.com/thai-red-curry-vegetable-soup/