Thai Coconut Tofu Soup
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 29.58 ml soy sauce
- 113.39 g extra firm tofu, cubed
- 29.58 ml olive oil
- 1 small sweet potato, cubed
- 59.14 ml raw cashews, chopped
- 113.39 g broccoli floret
- spinach leaves
- 396.89 g can coconut milk
- 236.59 ml vegetable broth
- 1.23 ml turmeric
- 1.23 ml cumin
- 1.23 ml ginger
- 1.23 ml curry powder
- 1.23 ml garam masala
- 1.23 ml cinnamon
- 0.25 ml cayenne
directions
- Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.
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Reviews
-
Great soup! Perfectly balanced blend of spices. Cheap, quick and easy. I didn't have a sweet potato this time, so I grabbed a few big carrots from my garden. Not quite the same but I really wanted to try this recipe THEN! Even with that sub it came out really tastey. Can't wait to try it the right way. I have a feeling I'll be making this again during winter! Thank you!