Green Soup with Crispy Tofu

Name: Green Soup with Crispy Tofu
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. extra firm silken tofu, drained, patted dry and cut into 1-inch pieces; 2 tbsp. olive oil, divided; 1/4 tsp. gochugaru, plus more for serving; Kosher salt; 4 scallions, 2 greens thinly sliced for serving, rest roughly chopped; 1 1-inch piece fresh ginger, peeled and chopped; 1 jalapeño, seeded and chopped; 1 1/2 pounds broccoli, chopped, stems and florets separated; 3 cloves garlic, chopped; 1 13.5-ounce can coconut milk; 2 tsp. vegetable bouillon base (we used Better than Bouillon); 4 c. baby spinach; 1 c. cilantro leaves

Turn dinner into a plant-based party.

By Tina MartinezPublished: Jan 13, 2023

1 Rating

green soup with crispy tofu in a black ceramic bowl

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

379

Jump to recipe

This creamy soup owes its striking hue to broccoli (both stems and florets), spinach, and cilantro that’s pureed together after the broccoli simmers in a flavorful coconut milk broth. Extra firm tofu patted dry, seasoned with a dash of gochugaru, and roasted in a hot oven produces golden brown, wonderfully crispy toppers for the soup. Eating your greens never looked so good!

Advertisement - Continue Reading Below

Ingredients

12 oz.
extra firm silken tofu, drained, patted dry and cut into 1-inch pieces
2 Tbsp.
olive oil, divided
1/4 tsp.
gochugaru, plus more for serving
Kosher salt
4
scallions, 2 greens thinly sliced for serving, rest roughly chopped
1
1-inch piece fresh ginger, peeled and chopped
1
jalapeño, seeded and chopped
1 1/2
pounds broccoli, chopped, stems and florets separated
3
cloves garlic, chopped
1
13.5-ounce can coconut milk
2 tsp.
vegetable bouillon base (we used Better than Bouillon)
4 cups
baby spinach
1 cup
cilantro leaves

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss tofu with 1 tablespoon oil, then gochugaru and 1/2 teaspoon salt and roast 15 minutes. Flip and roast until golden brown, 8 to 10 minutes more.
2. Step 2Meanwhile, heat 1 tablespoon oil in Dutch oven on medium. Add chopped scallions, ginger, and jalapeño and cook, stirring occasionally, 2 minutes. Add broccoli stems and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring often, 1 minute.
3. Step 3Add coconut milk, bouillon base, and 2 cups water and cook, stirring, until bouillon base dissolves, about 30 seconds. Add broccoli florets and 1/2 teaspoon salt and bring to boil. Reduce heat to simmer, cover, and cook until broccoli is tender, 8 to 10 minutes.
4. Step 4Remove from heat, add spinach and cilantro and using immersion blender, blend until smooth. Serve soup topped with tofu, scallion greens, and additional gochugaru, if desired.