ObiBest Vegan Tofu Soup Recipe
I don’t know the kind of relationship you have with soups but for me, I love a good soup that feels easygoing and makes me happy after filling my stomach with it. This particular vegan soup perfectly fits that description and that is why I think it’s worth sharing with you. There are many vegan tofu soup recipes out there, this one is what I find the coziest and satisfying that gives me that feeling of having a truly healthy bowl of soup.
As you can clearly tell from the name, tofu is the main ingredient of this soup, it’s the ingredient that makes the soup what it is but it won’t be the best tofu soup without the assorted varieties of vegetables, spices and mushrooms that come together to give the perfect combination of taste, flavor and richness.
After making this soup repeatedly, it has naturally become my go-to soup when I’m craving a bowl of soup to warm me up from the inside and my hope is that with the guided recipe below, you too would agree with me that it’s worth it.
Homemade Vegan Tofu Soup Recipe
Equipment
- Medium or large pot
- Knife & cutting board
- Wooden spoon or spatula
- Tofu press or paper towels
Ingredients
- 1 block 14 oz firm tofu pressed and cubed
- 1 tbsp olive oil or sesame oil for more flavor
- 1 medium onion diced
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 2 medium carrots sliced
- 1 cup sliced mushrooms shiitake or cremini
- 1 cup baby spinach
- 4 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- ½ tsp turmeric optional, for color & health
- Salt & pepper to taste
- 2 green onions chopped this is for garnish
- Fresh cilantro optional garnish
Instructions
Prep the Tofu
- Pat the tofu dry (or press for 10 minutes), then cut it into ½-inch cubes.
Saute the Aromatics
- Heat oil in a pot over medium heat. Add onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant.
Add the Vegetables
- Stir in the carrots and mushrooms. Cook for 4 to 5 minutes until slightly softened.
Add Broth & Seasoning
- Pour in the vegetable broth, then add soy sauce, rice vinegar, turmeric, salt, and pepper. Bring to a gentle boil.
Add Tofu
- Carefully add the cubed tofu. Reduce heat to low and simmer for 10 minutes.
Add Greens
- Stir in the spinach and cook 1 to 2 minutes until wilted.
Serve
- Ladle into bowls and top with green onions and cilantro.
Nutrition
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