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
- Yield: 8 1x
Description
Adapted from Vegetarian Times
Ingredients
Scale
- 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
Instructions
- Finely grind the roasted peppers, garlic and tempered chilies into a smooth sauce
- 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
- Add the tamarind, sriracha and sugar to this and stir in well
- In a flat sauce pan add about 1 tsp of oil and sauté the cut peppers and tofu just for a couple of minutes.
- Add the spinach
- Add to the boiling soup and the soup to a simmer for about 5 minutes or until the spinach looks green and cooked
- Category: Main
- Cuisine: Vegetarian
