Homemade Vegan Tofu Soup Recipe
This tofu soup recipe takes less than 30 minutes to make but it gives you satisfaction that lasts way beyond that. It's easy to follow and recreate.
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
Calories: 180kcal
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