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.
Butternut squash lends a lovely color and flavor to this soup. Coconut milk makes the soup creamy without the cream, and the red curry paste provides a touch of heat. This would be a good first course for an Asian-themed meal.
3 Tbs. olive oil
1 small butternut squash, peeled and cut into 1-inch chunks
1 Tbs. olive oil
1 small onion, diced
1 Tbs. fresh ginger, minced
1 Tbs. fresh garlic, minced
1 tsp. salt
32 oz. vegetable broth
13.5-oz. can coconut milk
1/2 tsp. red curry paste (or to taste; you can use sambal oelek instead, but it’s not as authentic)
Fresh lime juice (optional)
Fresh or dried cilantro for garnish (optional)
1. Preheat oven to 425 degrees. Toss butternut squash chunks with olive oil and place on a greased baking pan or a baking pan lined with parchment paper. Bake the squash until tender (about 40 minutes).
2. Heat the olive oil in a large stewpot over medium heat. Saute the onions until softened. Don’t brown them; add a little broth to the pan if they start to brown. Add the ginger, garlic, and salt; cook for an additional minute or two. Add the vegetable broth and squash chunks; heat thoroughly. Stir in coconut milk and sambal oelek.
3. If you have an immersion blender, use it to puree the soup in the stewpot. If you don’t have an immersion blender, transfer the soup to a blender and process until smooth.
4. Divide soup among serving bowls. Drizzle a teaspoon of fresh lime juice over the soup in each bowl. Garnish with fresh or dried cilantro if desired.
Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!
2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds
1. Using a wire whisk, mix first seven ingredients together. Set aside.
2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.
3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.
This recipe is not difficult (don’t be put off by the long list of ingredients). Prepare all items in advance, including slicing the tofu. For best results, rinse the tofu block, and then stand it on its side and slice the narrowest edge into four slices. Then lay it flat and cut into about 2-inch cubes. The slices will be 1/2-inch thick and will cook more evenly.
1/3 cup light olive oil
1 small yellow onion, finely chopped
1 Tbs. fresh ginger, minced
1/2 tsp. minced garlic
1 16-ounce package firm tofu, rinsed
1 14-ounce can light coconut milk
1/2 tsp. red pepper flakes
2 tsp. paprika
1 tsp. curry powder
1 Tbs. soy sauce
2 tsp. agave nectar OR 3 tsp. sugar
1/2 tsp. salt
1 large carrot, peeled and thinly sliced
1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, agave nectar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.
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.
1 1/2 cups sugar
1 cup water
4″ piece ginger
Combine all ingredients in a small saucepan; stir and bring to a boil. Reduce heat and simmer for about 20 minutes until slightly thickened. Allow syrup to cool before using. Store extra ginger syrup in the refrigerator so that you can make a slushy on a moment’s notice!
10 ice cubes
3 cups watermelon, seeded and chopped
3 Tbs. lime juice (preferable freshly squeezed)
1/4 cup ginger syrup
Combine all ingredients in a blender until smooth. Enjoy!