Roasted Pepper and Tofu Soup
Recipe Type: Main
Cuisine: Vegetarian
Serves: 8
Adapted from Vegetarian Times
  • 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
Recipe by Honest Cooking at