Tofu is amazing…in so many ways. Its naturally bland character makes it the perfect blank canvas for any recipe. With its concentrated protein levels, low fat profile and quick cooking, it makes a great addition to any plant-inspired diet. And this soup will win over the most resistant anti-tofu eater in your life.
Makes 4-5 servings
2 cloves fresh garlic, minced
1/4 cup red curry paste
1 tablespoon coconut sugar granules
2, 13.5-ounce cans reduced fat coconut milk
2 1/2 cups spring or filtered water
1/4 cup thinly sliced peeled fresh ginger
2 tablespoons organic soy sauce
2 medium carrots, thinly sliced on the diagonal
6 fresh green onions, cut into 1-inch pieces
14 ounces firm tofu, drained and cut into (1-inch) cubes
3-4 sprigs fresh flatleaf parsley, minced
Grated zest of 2 limes
Step By Step Instructions:
Place a small amount of oil and garlic in a soup pot over medium heat. When the garlic begins to sizzle, add curry paste and stir until it dissolves in the oil and garlic. Stir in coconut sugar, coconut milk, water, ginger and soy sauce. Bring to a boil; reduce heat to low, cover and cook for 10 minutes. Add carrots, green onions and tofu; adjust seasoning to your taste and simmer for 3-4 minutes. Mix together minced parsley and lime zest. Serve the soup hot, garnished with parsley mixture.
COOK’S TIP: for added richness, you can lightly pan-fry the tofu cubes until golden.