Description
This warming vegan soup is filled with nourishing ingredients like kale, ginger, and turmeric, then topped with baked tofu for protein. Ideal for recovery or a cozy night in.
Ingredients
1 lb super firm tofu
2 tbsp tamari
2 tbsp rice vinegar
1 tsp light brown sugar
1/2 tsp coriander
1/4 tsp white pepper
1 1/2 tbsp potato starch
2 tbsp avocado oil
Kosher salt
2 tbsp avocado oil
8 garlic cloves (3 sliced, 5 grated)
1 medium onion, diced
4 scallions (white and green parts separated)
1 serrano pepper (optional)
2-inch knob fresh ginger, grated
1/2 tsp ground turmeric
2 tbsp mirin
7 cups vegetable broth
1 cup dry pearl couscous
1 bay leaf
3 cups lacinato kale, shredded
1/4 cup cilantro
1 lime, juiced
Kosher salt and pepper
Instructions
1. Preheat oven to 425°F and line a baking sheet.
2. Tear tofu into small chunks. Marinate in tamari and vinegar for 10 minutes.
3. Toss with sugar, coriander, starch, oil, and salt. Bake 15 minutes. Flip and bake 5–10 more minutes.
4. In a large pot, heat oil. Sauté sliced garlic until golden.
5. Add onion and cook until soft.
6. Stir in scallion whites and pepper. Cook 1 minute.
7. Add grated garlic, ginger, and turmeric. Sauté until fragrant.
8. Deglaze with mirin. Add broth, couscous, and bay leaf.
9. Simmer 13–15 minutes until couscous is soft.
10. Add kale and cilantro. Stir until wilted.
11. Stir in lime juice. Season with salt and pepper.
12. Serve hot with baked tofu and scallion greens.
Notes
Swap tofu with canned chickpeas or beans for variation.
Use spinach instead of kale if preferred.
Make ahead and freeze in portions for later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 32g
- Protein: 19g
- Cholesterol: 0mg