Roasted peppers as a soup base instead of just a garnish changes what you’re working with entirely. Two roasted reds blended with garlic and tempered chilies into a smooth sauce, thinned with vegetable broth, gives you a deeply colored, sharp base that tofu absorbs well during its brief sauté. Tamarind paste is the other piece that matters here. Sour and thick, it pulls everything in the bowl toward savory-tart in a way that a squeeze of lemon can’t replicate. Sriracha adds low-level heat throughout rather than a single spicy punch. Extra firm tofu, sautéed first so it holds up, baby spinach wilted in at the end. Quick start to finish. Twenty-five minutes on a weeknight.
How to Make Roasted Pepper and Tofu Soup
Roast your own peppers
Jarred pickled peppers work but fresh-roasted give you a cleaner, smokier base. Char them directly over a gas flame or under a broiler until blackened all over, then steam in a covered bowl for ten minutes before peeling. No vinegar aftertaste.
Sauté the tofu separately
Extra firm tofu goes into a flat pan with a little oil, sautéed with the cut peppers for a couple minutes before it enters the soup. This prevents it from turning to mush in the broth. Press the tofu for 20 minutes before cutting if you have time. 
Tamarind paste quantity
One tablespoon is the stated amount but taste before you add it all. Tamarind varies in intensity by brand. Add half, taste, add more. The Lakshmi brand referenced in this recipe is quite concentrated; other brands may need more to hit the same sour note.
Roasted Pepper and Tofu Soup
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Hearty and flavorful, this vibrant soup is perfect for a chilly evening. Quick to make and packed with fresh veggies.
Ingredients
- 2 Roasted Red Peppers (pickled or roasted fresh for the occasion)
- 2 red peppers cut fine, thin and long
- 3-4 cloves garlic
- 1 lbs (454 g) extra firm tofu cubed
- 4 cups (946 ml) veggie broth
- 2 cups (473 ml) water
- 1 cups (237 ml) fresh baby spinach chopped
- 2 Red chilies (first tempered in 1 tsp of olive/sesame oil)
- 1 tsp sriracha sauce
- 1 tbsp 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, 2 cups of water, and the vegetable broth. Bring to a boil over medium heat.
- Add the tamarind, sriracha, and sugar; stir well.
- In a flat saucepan, add about 1 teaspoon of oil and sauté the cut peppers and tofu for a couple of minutes.
- Add the spinach.
- Add the spinach to the boiling soup and simmer for about 5 minutes, or until the spinach is cooked and looks green.
Notes
- For a richer flavor, roast your own red peppers instead of using pickled ones.
- If you don’t have tamarind paste, you can substitute with 1 tablespoon of lime juice and a pinch of brown sugar.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
Frequently Asked Questions
Can I use jarred roasted peppers instead of roasting my own?
Yes. Jarred or pickled roasted red peppers work well here. Drain them before blending with the garlic and chilies.
What does tempering the chilies in oil do?
Frying the chilies briefly in hot oil releases their flavor compounds and reduces the sharp raw heat, giving the soup a deeper, more rounded spice.
Is there a substitute for tamarind paste?
Lime juice mixed with a small amount of brown sugar can approximate the sweet-sour quality of tamarind. Use about 2 tablespoons of lime juice and 1 teaspoon of sugar as a starting point.
