Easy Tofu Soup
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This tofu soup is loaded with crunchy veggies, leafy greens, and protein to keep you satisfied. It’s made with simple ingredients paired with a rich umami broth and a flavorful base of aromatics to create a seriously delicious Asian-inspired soup.
If you can’t get enough of this tofu soup, try this Sesame Crusted Tofu or this hearty Vegan Ramen!
Table of contents
Why You’ll Love It
This tofu soup is one of my favorites during the cooler months, and it’s bursting with umami goodness from the tasty broth.
The tender tofu pieces and amazing crispy veggies bring tons of texture, while the tomato base brings a burst of tangy freshness that complements the flavors perfectly.
Oh, and did I mention that this recipe is cooked in a single pan (easy peasy!) and is 100% gluten-free and vegan?
Ingredients You’ll Need
- Extra virgin olive oil: You can also try sesame oil for a richer, nuttier taste.
- Garlic cloves and green onions: To create the savory base.
- Fresh ginger: You can substitute powdered spice here if you absolutely need to.
- Mushrooms: For an amazing umami flavor and a meaty texture.
- Tomato sauce: To add a tangy and acidic flavor.
- Vegetable broth: If you’re not vegan, chicken broth is a good substitute.
- Tofu: Extra-firm is best, but you can also use silken tofu from Asian grocery stores instead. Just be aware that it’s much softer and can break easily, so add it at the last minute.
- Frozen peas: For a touch of sweetness. Use garden peas or petit pois.
- Greens: Any variation of baby spinach, frozen spinach, bok choy, kale, or other leafy veggies will work perfectly.
- Green onions, sesame seeds, and (optional) chili flakes: For a burst of freshness, crunchiness, and a hit of spice.
How to Make Tofu Soup
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Sauté the aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the white part of the green onions – chopped, minced garlic, and ginger. Then, sauté it for around a minute until fragrant (photo 1).
Cook the mushrooms: Add the chopped mushrooms to the pot and season with some salt and pepper. Sauté them for a few minutes until they start to soften (photo 2).
Bring the soup to a boil and simmer: Add the tomato sauce to the mixture and stir well (photo 3). Then, pour in the vegetable broth and bring everything to a boil. Once the mix is boiling, reduce the heat to a simmer for 5 minutes (photo 4).
Add the rest of the main ingredients: Add the chopped tofu cubes, peas, and greens to the mixture (photos 5 and 6).
Simmer away: Gently simmer your soup for another 5-10 minutes until the tofu heats through and the flavors melt together. Just be careful not to over-boil your mixture, as this can break up the tofu!
Season and serve: Check the seasoning and adjust it with more salt and pepper if necessary. You can then turn off the heat and sprinkle with green onions, sesame seeds, and chili flakes (if you want extra heat!).
Serving Suggestions
- You can add noodles or rice to make this soup more filling.
- Add some extra protein, like a handful of edamame. If you are not vegan, you could also add some chicken or shrimp.
- Serve it with a simple side of edamame salad.
- Alongside a tasty bento box to warm up your lunch.
How to Store
In the fridge: Let the tofu soup cool to room temperature and then transfer it to an airtight container. It’s ideal for meal prep as it stays tasty in the fridge for 3 to 4 days.
In the freezer: Transfer the cooled soup to a freezer-safe container. You can then freeze it for up to 3 months. Just be warned that the tofu might be slightly spongier once it’s defrosted.
Thaw & Reheat: Let the soup thaw overnight in the refrigerator. Reheat on the stove over medium heat until it’s hot all the way through. You can also thaw and reheat in the microwave, stirring at least once to ensure it reheats evenly.
Other Tofu Recipes You’ll Love
If you try this tofu soup recipe, please leave a comment and a rating and let me know how much you liked it!
Tofu Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic - minced
- 3 green onions - white part chopped, save the green for topping
- 1 2 inch cube fresh ginger - chopped
- 8 ounces mushrooms - chopped
- 1 14 ounce can tomato sauce
- 4 cups vegetable broth - for a non-vegetarian version, you can use chicken broth
- 1 16 ounce block firm tofu - you can also use silken tofu, cut into 1-inch cubes (Note 1)
- 1 cup frozen peas
- 3 cups greens - baby spinach, frozen spinach, bok choy, kale, or any other greens
- salt and pepper - to taste
- chopped cilantro
- sesame seeds
- chili flakes - optional
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the white part of the chopped onion, minced garlic, and ginger and sauté until fragrant, about 1 minute.
- Add the chopped mushrooms to the pot, season with some salt and pepper, and sauté for a few minutes until they start to soften.
- Add the tomato sauce and stir well, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for 5 minutes, then add the tofu cut into cubes, peas, and greens.
- Allow the soup to simmer for another 5-10 minutes so the tofu heats through and the flavors meld together. Be careful not to boil vigorously, as this can break up the tofu.
- Check the seasoning and adjust if necessary.
- Serve hot with green onion, a sprinkle of sesame seeds, and some chili flakes if you like some extra heat.
Notes
Nutrition
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