Get the Recipe: Vegan Curried Soup With Tofu
This vegan curry soup with tofu and kale is full of flavour and easy to make. Warm and comforting, it's perfect for a weeknight dinner that's ready in under 20 minutes. Gluten-free and oil-free.
Ingredients
- 1/2 medium onion, chopped
- 2 cloves garlic, crushed
- 5 oz firm tofu, crumbled
- 1 tsp paprika
- 1/2 tsp cumin
- 4 oz soba noodles
- 1.5 cups vegetable stock
- 1/2 can coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tsp tamari
- 1 tsp tomato paste
- 2 cups kale, de-stemmed and chopped
Instructions
- Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until softened and fragrant.
- Add the crumbled tofu together with the paprika and cumin. Continue stirring for another 5 minutes, until the tofu is lightly browned and coated in the spices.
- Add the noodles together with the coconut milk and coconut milk. Start simmering over a medium heat, and pour in more veggie broth if needed.
- About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. Continue stirring until the kale wilts.
- Serve immediately, or leave in the fridge to cool down and serve cold.
Video
Calories: 517kcal, Carbohydrates: 62g, Protein: 21g, Fat: 25g, Saturated Fat: 19g, Sodium: 1558mg, Potassium: 837mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7681IU, Vitamin C: 85mg, Calcium: 247mg, Iron: 8mg