Spicy Tofu Veggie Soup

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Recipe by Will Crumbley

A jumble of nutritious vegetables with just a little spicy kick!

Ingredients Nutrition


  1. Pour the tomato soup, crushed tomatoes, and 1.
  2. 5 cans water into a pot, cover, and cook over medium heat until it begins to boil.
  3. Tear the kale into small pieces and add to tomato mixture.
  4. Add the chili paste to the mixture and stir in well.
  5. Reduce the stove's heat to low and watch it to ensure it doesn't boil over.
  6. Slice the daikon into very thin, quarter-sized slices and add to the tomato mixture.
  7. Slice the polar ends off the shallot, then slice in half around its equator.
  8. Separate into rings.
  9. Slice open the jalapeno pepper and remove all seeds from the insides.
  10. Chop into 1/4 inch strips.
  11. Slice tofu into chunks or cubes.
  12. Chop broccoli into thumbnail-sized bits.
  13. Slice off ends and caps of okra, then chop into 1/4 inch slices.
  14. In a large saucepan, heat the olive oil over medium heat until hot and ready to stir-fry.
  15. Stir-fry shallots and peppers for 2 minutes or until slightly brown.
  16. Add tofu and broccoli, increasing heat to medium-high and stir-frying until tofu begins to brown.
  17. Salt to taste.
  18. Add okra slices and lemon juice to stir-fry, continue until okra slices soften.
  19. Add the stir-fry mixture to the tomato mixture and simmer for 5 minutes.
  20. Turn off the heat once the tomato mixture reduces and is no longer watery.
  21. To serve, spoon a serving into a bowl and spoon 2 tbs of goat cheese on top.
  22. Toast one slice of bread and add on top of the cheese.

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