Ingredients
Scale
- 1 block of firm tofu, cubed
- 1 can of coconut milk
- 4 cups vegetable broth
- 1 cup chopped vegetables (e.g., bell peppers, carrots, spinach)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., cilantro or basil)
Instructions
- Sauté the minced garlic and grated ginger in a large pot over medium heat until fragrant.
- Add the chopped vegetables to the pot and cook for about 5 minutes, or until they soften.
- Pour in the vegetable broth and bring to a gentle boil.
- Stir in the cubed tofu, coconut milk, soy sauce, and lime juice. Cook for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste, adjusting as needed.
- Serve warm, garnished with fresh herbs.
Notes
For a spicy kick, add a pinch of red pepper flakes or a few slices of fresh chili. Store leftovers in an airtight container for up to 5 days in the refrigerator, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free