crispy tofu

Vegan Coconut Tofu Soup – A Summer Hug in a Bowl

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Crispy tofu stir-fried with peppers, zucchini, peanuts, and spicy Kung Pao sauce

There’s something deeply comforting about a warm, fragrant bowl of soup—even in summer. My grandmother used to say, “A good bowl of soup can fix a tired soul,” and I wholeheartedly agree. Inspired by her wisdom and my love for vibrant Asian flavors, this Vegan Coconut Tofu Soup is everything you want in a plant-based meal: creamy, spicy, nourishing, and absolutely soul-satisfying.

This recipe combines the soothing creaminess of coconut milk, the heat from red curry paste, and the earthy richness of mushrooms, with protein-packed tofu and fresh summer greens. It’s light enough for a hot day but hearty enough to feel like a full meal. Plus, it’s gluten-free, dairy-free, and packed with immunity-boosting ingredients. Let’s get cooking!

Why You’ll Love This Vegan Coconut Tofu Soup

  • 🌿 Plant-Based Protein: Tofu provides a satisfying protein source for vegetarians and vegans.
  • 🌶️ Spicy & Flavorful: The red curry paste adds a delightful kick.
  • 🥥 Creamy without Dairy: Coconut milk creates a silky, rich broth.
  • 🍃 Detox-Friendly: Ginger, garlic, and spinach support immune health.
  • 🥣 One-Pot Simplicity: Quick, easy, and minimal clean-up.

Ingredients

Here’s what you’ll need to make one hearty serving:

  • 1 tablespoon coconut oil (or olive oil)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste (adjust to taste)
  • 4 cups vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup (optional, to balance heat)
  • 1 block firm tofu, pressed and cubed
  • 2 cups mushrooms, sliced (shiitake or cremini work best)
  • 2 cups baby spinach
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges, for garnish

Instructions

Step 1: Prepare the Tofu

  1. Press the tofu for at least 15 minutes to remove excess moisture.
  2. Cut into cubes and set aside. You can pan-fry it for extra texture, but it’s just as delicious added straight to the soup.

Step 2: Sauté the Aromatics

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in garlic and ginger; cook for another minute until fragrant.

Step 3: Add the Spice

  1. Stir in the red curry paste and cook for 1-2 minutes to bloom the flavors.

Step 4: Build the Broth

  1. Pour in vegetable broth and bring to a gentle boil.
  2. Add coconut milk, soy sauce, lime juice, and maple syrup.
  3. Stir well and lower heat to a simmer.

Step 5: Add Vegetables & Tofu

  1. Add mushrooms and tofu cubes. Simmer for 10 minutes, allowing flavors to meld.
  2. Toss in the baby spinach just before serving. It wilts quickly and adds freshness.

Step 6: Season & Serve

  1. Taste and adjust with salt, pepper, or more lime juice if needed.
  2. Ladle into a bowl, top with fresh cilantro and a wedge of lime.

Tips for the Perfect Vegan Coconut Tofu Soup

  • Want a gluten-free option? Use tamari instead of soy sauce.
  • For extra protein and texture, air-fry or pan-sear your tofu before adding.
  • Add more veggies like julienned carrots, bell peppers, or bean sprouts for extra crunch.
  • Make it spicy by adding a dash of chili oil or sliced fresh chilies.

Variations to Try

  • Noodle Bowl: Add rice noodles or glass noodles to make it more filling.
  • Lemongrass Infusion: Simmer lemongrass stalks in the broth for a citrusy twist.
  • Creamier Version: Use two cans of coconut milk and reduce broth for a thicker soup.

Health Benefits

This vegan coconut tofu soup isn’t just delicious—it’s packed with wellness-boosting ingredients:

  • Ginger & Garlic: Great for digestion and immunity.
  • Coconut Milk: Contains healthy fats that promote brain function.
  • Spinach: Loaded with vitamins A, C, and iron.
  • Tofu: A versatile source of plant-based protein and calcium.

Serving Suggestions

Pair it with:

  • Steamed jasmine rice or a small bowl of quinoa.
  • A crunchy cucumber salad dressed with rice vinegar and sesame oil.
  • Chilled herbal tea or a sparkling lime drink.

Reader Favorites

If you loved this, check out these other cozy, plant-powered bowls:

Final Thoughts

This Vegan Coconut Tofu Soup is like wrapping yourself in a summer breeze with a spicy kick. It’s comforting, healthful, and oh-so-simple—perfect for a weeknight dinner or a light weekend lunch. Try it once, and I promise it’ll earn a spot in your regular rotation.

Don’t forget to tag your creations with #vegansoup and #coconutsoup—I’d love to see your beautiful bowls!

Kung Pao Tofu – A Spicy, Plant-Based Stir-Fry That Hits the Spot

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Crispy tofu stir-fried with peppers, zucchini, peanuts, and spicy Kung Pao sauce

Growing up in a family where dinner time meant bold flavors and sizzling pans, Kung Pao was always a household favorite. My Italian grandmother might have ruled the kitchen with her pasta and risottos, but it was my aunt’s pan-seared tofu with fiery sauces that first introduced me to the power of Asian comfort food. This Kung Pao Tofu recipe is my tribute to those spicy, cozy nights and a nod to wholesome, plant-based living. Whether you’re craving takeout flavors at home or looking for a quick meatless Monday dinner, this dish delivers a punch of taste with every crispy, saucy bite.

Why You’ll Love This Kung Pao Tofu

  • Packed with vegan protein
  • Ready in under 30 minutes
  • Perfect for both summer and winter meals
  • Made with whole food ingredients
  • Spicy, sweet, and savory with a satisfying crunch

Ingredients for One Serving

Here’s everything you’ll need to whip up this spicy stir-fry delight:

Tofu & Veggies:

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • ½ cup dry roasted peanuts
  • 4 dried red chilies (optional for heat)
  • 3 green onions, chopped

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • ½ teaspoon cornstarch (for thickening)
  • 1 tablespoon water

Step-by-Step Instructions

Step 1: Press and Prep the Tofu

Start by pressing your tofu for at least 15 minutes to remove excess moisture. This step is crucial for getting that golden, crispy crust. Once pressed, cut the tofu into bite-sized cubes and toss them in 1 tablespoon of cornstarch.

💡 Tip: Use a tofu press or sandwich the block between paper towels and heavy books.

Step 2: Crisp Up the Tofu

Heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes in a single layer and cook until all sides are golden brown and crispy, about 8–10 minutes. Remove and set aside.

Step 3: Sauté the Veggies

In the same pan, add a splash more oil if needed. Toss in the red and green bell peppers and zucchini. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp. Add the dried chilies (if using) and sauté for another minute.

Step 4: Mix the Sauce

In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, cornstarch, and water. Mix well until smooth.

Step 5: Bring It All Together

Return the tofu to the pan with the veggies. Pour in the sauce and stir continuously for 2–3 minutes until everything is evenly coated and the sauce thickens. Add the peanuts and green onions last, giving it a final toss.

How to Serve

This dish is hearty enough to enjoy on its own, but it’s even more satisfying when served with:

  • Steamed jasmine or brown rice
  • Stir-fried noodles
  • Cauliflower rice for a low-carb twist

Substitutions & Variations

  • Nut-free: Replace peanuts with toasted sunflower seeds or omit entirely.
  • Low-sodium: Use low-sodium soy sauce or tamari.
  • More heat? Add chili flakes or Sriracha to the sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best texture.

Nutrition Highlights (Approximate per serving)

  • Calories: 420
  • Protein: 24g
  • Carbs: 30g
  • Fat: 24g
  • Fiber: 5g

External Links to Explore

Final Thoughts

Kung Pao Tofu is that rare weeknight dish that manages to feel indulgent and healthy at the same time. It’s fast, full of flavor, and endlessly adaptable. Try it once, and it might just become your new favorite vegan comfort food. If you’ve made this recipe, I’d love to hear how it turned out! Share your version in the comments or tag me on Instagram with #crispyskillettofu.