Thai Coconut Tofu Soup
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Easy to prepare, tasty, moderately spicy.
- Ready In:
- 30mins
- Serves:
- Units:
1
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ingredients
- 2 tablespoons soy sauce
- 1⁄4 lb extra firm tofu, cubed
- 2 tablespoons olive oil
- 1 small sweet potato, cubed
- 1⁄4 cup raw cashews, chopped
- 1⁄4 lb broccoli floret
- spinach leaves
- 1 (14 ounce) can coconut milk
- 1 cup vegetable broth
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon garam masala
- 1⁄4 teaspoon cinnamon
- 1 dash 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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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!Reply
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Easy to prepare, tasty, moderately spicy.
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