High Protein Spicy Tofu Soup
Warm up with a bowl of High Protein Spicy Tofu Soup, a nourishing and flavorful dish that's perfect for busy weeknights or cozy evenings at home. This hearty soup features protein-packed firm tofu simmered in a rich vegetable broth infused with red chili paste, soy sauce, and creamy coconut milk for a beautifully balanced kick of spice. Fresh veggies like tender baby spinach, carrots, and mushrooms bring vibrant color and texture, while a hint of lime adds a refreshing tang. Ready in just 35 minutes, this easy recipe is ideal for vegan and vegetarian diets, offering a satisfying meal that's as wholesome as it is delicious. Garnish with green onions and serve with lime wedges for a customizable finish that will have everyone coming back for seconds! Perfect keywords: high-protein soup, spicy tofu soup, vegan dinner idea, healthy tofu recipe.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 1200 milliliters vegetable broth
- 200 milliliters coconut milk (unsweetened)
- 2 tablespoons red chili paste
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon sesame oil
- 1 tablespoon ginger
- 2 cloves garlic
- 1 medium carrot
- 100 grams baby spinach
- 150 grams mushrooms
- 2 stalks green onions
- 1 medium lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu for 10 minutes to remove excess water, then cut it into 1-inch cubes.
Prepare the vegetables: peel and slice the carrot into thin rounds, clean and slice the mushrooms, mince the garlic, and grate the ginger.
In a large pot, heat sesame oil over medium heat. Add the grated ginger and minced garlic, stirring for 1-2 minutes until fragrant.
Stir in the red chili paste and cook for another 1 minute to release its flavor.
Pour in the vegetable broth, add soy sauce, and bring it to a gentle boil.
Add the sliced carrots and mushrooms to the pot. Simmer for 10 minutes until the vegetables are tender.
Stir in the coconut milk and gently add in the cubed tofu. Let it cook for 5 minutes to heat through.
Add the baby spinach and cook for another 2 minutes until it wilts.
Season the soup with salt and black pepper to taste. Squeeze in the juice of half a lime and stir well.
Ladle the soup into bowls, garnish with chopped green onions, and serve with lime wedges on the side for extra tang.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 39.2 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 999 mg | 77% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4554 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
