Serves 4
35 min
Roasted Pepper and Tofu Soup
Recipe GLPRcd4a8b9e6b2a14
A vibrant, aromatic Asian-inspired soup featuring roasted red peppers blended into a silky base, spiked with tamarind and sriracha for depth and heat. Crisp pepper ribbons and tender tofu cubes float alongside fresh spinach, creating a light yet satisfying dish that's naturally vegan and packed with vegetable-forward flavor.
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Ingredients
2 roasted red peppers (from jar or roasted fresh)
2 fresh red bell peppers, cut into thin ribbons
3½ cloves garlic cloves, minced
16 oz extra-firm tofu, cubed
4 cups vegetable broth
2 cups water
1 cup fresh baby spinach, chopped
2 red chilies, halved and seeded
2 tsp olive oil or sesame oil
1 tsp sriracha sauce
1 tbsp tamarind paste
1 tsp sugar
Directions
Heat 1 teaspoon of oil in a small skillet over medium heat. Add the halved red chilies and toast for 1–2 minutes until fragrant, stirring occasionally. Remove and set aside to cool slightly.
In a blender or food processor, combine the roasted red peppers, minced garlic, and cooled toasted chilies. Blend until completely smooth and paste-like.
Pour the blended pepper mixture into a large pot. Add the vegetable broth and water. Stir well to combine and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and stir in the tamarind paste, sriracha sauce, and sugar until fully dissolved. Taste and adjust seasonings as needed.
While the soup simmers, heat the remaining 1 teaspoon of oil in a separate skillet over medium heat. Add the sliced fresh red peppers and tofu cubes. Sauté for 2–3 minutes, stirring gently, until the peppers are slightly softened and the tofu is lightly warmed through.
Add the sautéed peppers and tofu to the simmering soup, followed by the chopped spinach. Stir gently and simmer for 5 minutes, or until the spinach is tender and bright green.
Ladle soup into bowls and serve hot.
