A little spicy and a little sweet, but very good for you, and very tasty!
CURRY COCONUT TOFU SOUP
makes 4 servings, 9oz or so each
inspired by Cooking Light’s Fiery Tofu and Coconut Curry Soup
1 teaspoon coconut oil
60g yellow onion, chopped
2 cloves of garlic, minced
¾ teaspoon ginger, grated
60g shredded kale, divided
1 14oz can light coconut milk
2 cups vegetable stock
180g cauliflower florets
1-2 tablespoons of thinly sliced pealed ginger
1 teaspoon garam masala, divided
1 teaspoon curry powder
½ teaspoon cumin
¼ teaspoon red pepper flakes
a dash of salt
9 ounces extra firm sprouted tofu, cubed
scallions, sliced for garnishing
a dab of chili garlic sauce
In a big pot or a big wok, heat up your coconut oil. Toss in the onions with a ¼ teaspoon of garam masala and sauté a bit until the onions soften. Add in the garlic and grated ginger and cook for about 30 more seconds or until the garlic is fragrant but not at all burnt in the slightest nope never.
Toss in about half of the kale and continue to stir fry just until it wilts a bit. Add in the cauliflower, ginger slices, vegetable stock, and coconut milk. Season with the remaining garam masala, curry powder, cumin, and red pepper flakes. Salt and adjust the spices to taste.
Bring everything to a boil, cover, and reduce to a simmer for 25 minute or so.
Add in the tofu and the remaining half of kale (two slightly different textures of kale in one soup? Simmer for another 5 minutes.
Serve with some sliced scallions and hot chili garlic oil if you like a bit of extra heat in your food.