Roasted Pepper and Tofu Soup

This is one flavorful soup and if you happen to like tofu, this one’s a winner. A simple and quick recipe with just a few ingredients.
By Priya Mahadevan
roasted pepper and tofu soup

Roasted Pepper and Tofu Soup
Adapted from Vegetarian Times
Recipe Type: Main
Cuisine: Vegetarian
Serves: 8
  • 2 Roasted Red Peppers (pickled or roasted fresh for the occasion)
  • 2 red peppers cut fine, thin and long
  • 3-4 cloves garlic
  • 1 16oz pack extra firm tofu cubed
  • 1 carton about 4 cups of veggie broth
  • 2 cups of water
  • 1 cup of fresh baby spinach chopped
  • 2 Red chilies (first tempered in 1 tsp of olive/sesame oil)
  • 1 tsp of sriracha sauce
  • 1 tbs of tamarind paste (I only recommend Lakshmi brand for those living in the US)
  • 1 tsp sugar
  1. Finely grind the roasted peppers, garlic and tempered chilies into a smooth sauce
  2. In a pot, add the sauce, the 2 cups of water and the vegetable broth and let it come to a boil on medium heat
  3. Add the tamarind, sriracha and sugar to this and stir in well
  4. In a flat sauce pan add about 1 tsp of oil and sauté the cut peppers and tofu just for a couple of minutes.
  5. Add the spinach
  6. Add to the boiling soup and the soup to a simmer for about 5 minutes or until the spinach looks green and cooked


Priya Mahadevan

Priya Mahadevan is a writer and food blogger with a background in journalism & communication. Priya's mission with her food blog is to blow the myth that healthy cannot be tasty. She was a political and feature correspondent for a prominent Indian newspaper in the 90s before moving to the US. She lives in Virginia with her husband and 3 beautiful children. You can find her world of vegetarian recipes at

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