Thai Tofu Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
A spicy, delicate soup to pair with our sweet, nutty Thai Sweet Potato Biscuits.
  • 1 block of firm or extra-firm tofu
  • 8 oz. button mushrooms, sliced
  • 6 carrots, trimmed and sliced
  • 8 oz. snow peas
  • 1 Thai chili, minced (optional)
  • 1 can light coconut milk
  • ⅓ cup low-sodium soy sauce
  • 4 cups water (or vegetable broth)
Optional Toppings
  • diced green onion
  • cilantro leaves
  • lime wedges
  1. Prepare tofu: Preheat oven to 400F. Drain tofu and press between layers of paper towels to remove as much liquid as possible. Cut into bite-sized cubes and arrange on a parchment-lined baking sheet. Bake for 20 minutes or until the cubes begin to brown.
  2. Meanwhile, heat a soup pot over medium-high and add vegetables, coconut milk, soy sauce, and water or broth. Bring to a boil. Reduce heat to a gentle simmer.
  3. Add baked tofu to the soup pot and simmer for an additional ~10 minutes.
  4. Serve with optional toppings and Thai Sweet Potato Biscuits.
Baking helps the tofu better absorb the flavors of the soup. If you don't have time to bake, simply throw cubes in with the rest of the ingredients. Your tofu will be less flavorful.
Nutrition Information
Serving size: 1 bowl Calories: 231 Fat: 10 Saturated fat: 7 Carbohydrates: 16 Fiber: 4 Protein: 23
Recipe by Plant Eaters' Manifesto at