Vegan Coconut Curry Soup with Tofu

a bowl of vegan coconut curry soup

Beautiful fragrant golden soup with tofu – yum! Red bell pepper and cilantro make a colorful addition – sort of like fireworks – and the curry can be like fireworks in your mouth! If you like it milder, just use mild curry powder or less of the hot stuff. Speaking of hot stuff, we’re going to help you impress your dinner guests with kitchen trivia. Did you know that “oz,” the abbreviation for ounce, comes from onza, the Italian word for ounce?

2-3 Tbs. light olive oil

1/2 cup onion, finely chopped

1/2 cup red bell pepper, finely chopped

1 Tbs. curry powder (hot or mild, to taste)

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 to 1 tsp. salt, to taste

1 can (14-15 oz.) vegetable broth or bouillon

1 can (14-15 oz.) coconut milk

1/2 cup soy milk, unsweetened

One 10-oz. package Mori-Nu tofu, extra firm, cut into 1/2-inch cubes

2 cups cooked rice

Chopped fresh cilantro, for garnish

Sauté onion and red pepper in olive oil for about 3 minutes. Add spices and sauté 30 seconds more. Add vegetable broth, coconut milk, and soy milk. Reduce heat and simmer 12-15 minutes. Add cubed tofu pieces, stir gently, and simmer another 3 minutes.

Serve over cooked rice; garnish with cilantro. Makes 4-6 servings.

spicy red lentil soup

If you enjoy Indian food, you’ll love this spicy red lentil soup. We’ve replaced the yogurt that is traditionally used in Indian cuisine with Tofutti Better Than Sour Cream. Delicious! Look for lentils in the bulk foods section of your natural foods store.

1 cup dried red lentils
5 cups vegetable stock
3 Tbs. Tofutti’s Better Than Sour Cream
1 1/2 tsp. curry powder
1 tsp. fresh ginger, minced
1 tsp. cumin
1/2 tsp. salt

Diced red bell pepper for garnish

1. Stir lentils and vegetable stock together in a soup pot; bring to a boil and reduce heat. Cook until lentils are tender (about 25 minutes).

2. Combine about 2 cups of lentils and broth with Tofutti Better Than Sour Cream in a blender. Process until smooth. Return to soup pot and combine with remaining ingredients. Cook until heated through. Serve with a garnish of diced red bell peppers.