vegan coconut curry soup with tofu
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.