This healing soup bridges the gap between a broth and a curry. Made with light coconut milk and mild spices, this keeps things easy to digest and healthful for the gut! Anti-inflammatory turmeric and ginger accompany a bit of salt and umami brought in by the tamari (soy sauce) and mushrooms. Be mindful of the curry powder you select, there are several varieties out there. The crispy tofu is made in my favourite way – freezing and thawing! It magically transforms the texture, you just have to try it. I coat mine in nutritional yeast in lieu of breadcrumbs, boosting the nutritional value besides making it just bloody delicious. Nutritional yeast is a complete protein (contains all 9 amino acids – much like animal protein!) and provides calcium, iron & potassium. The flakes are made with a deactivated yeast similar to the strain used in brewing and baking. It can give a rich depth of flavour in vegan dishes. I really love the brand Field Day and their spices can be found in many health food shops and Co-ops especially.
This dish can be so easily modified to your dietary needs. Not vegan or dislike tofu? Add salmon. Watching out for starches? Swap more mushrooms, broccoli & spinach for the carrots, potatoes and peas. Or looking out for low-FODMAP options? Do the opposite – add more carrots & potatoes instead of mushrooms and go light on the broccoli. Serve with a rice of choice. White rice is very gentle on our digestive systems because it doesn’t have any hull on it like darker rices (brown, wild).
Looking for more things to create with turmeric? Try these golden overnight oats! That crispy tofu would also pair beautifully in this vegan alfredo pasta bake. Holy yum.
Coconut Broth with Vegetables & Crispy Tofu
Ingredients
Coconut Broth
- 2 T Garlic-Infused Olive or Avocado Oil *see note
- 1 inch Knob Fresh Ginger minced
- 1/2 t Turmeric Powder
- 1 t Paprika
- 1/2 t Powdered Coriander
- 2 t Mild Curry Powder
- 1 t Cumin
- 2 t Salt *I use Himalayan Pink
- 2 T Coconut Flour
- 1 1/4 cup Water
- 2 T Tamari or Soy Sauce
- 1 can Light Coconut Milk
Vegetables
- 1 cup Broccoli
- 4 Carrots
- 1 small Potato
- 3 Mushrooms
- 1/2 cup Peas or Sugar Snap Peas
Crispy Tofu
- 1 block Extra Firm Tofu, Frozen and Thawed **see note
- 3 T Tamari
- 1/3 cup Nutritional Yeast
Toppings (optional)
- 1 t Sesame Seeds
- 1 t Hemp Seeds
- 2 T Coconut or Oat Yoghurt
- Mint
Instructions
Coconut Broth
- Add garlic-infused oil to large saucepan over medium heat. Add in ginger, spices & flour. Allow to warm and become fragrant – 1 minute.2 T Garlic-Infused Olive or Avocado Oil, 1 inch Knob Fresh Ginger, 1/2 t Turmeric Powder, 1 t Paprika, 1/2 t Powdered Coriander, 2 t Mild Curry Powder, 1 t Cumin, 2 t Salt, 2 T Coconut Flour
- Add in chopped carrots & potato (if using). Cover saucepan with lid and allow to cook for 3 minutes.4 Carrots, 1 small Potato
- Add in water & tamari, bring to simmer.1 1/4 cup Water, 2 T Tamari or Soy Sauce
- Add in coconut milk and rest of the chopped vegetables. Allow to simmer uncovered for 20-30 minutes.1 can Light Coconut Milk, 1 cup Broccoli, 3 Mushrooms, 1/2 cup Peas or Sugar Snap Peas
Crispy Tofu
- Preheat oven to 400f/200c.
- Cut thawed tofu block into bite size squares. Place in a bowl and drizzle with tamari. Allow to marinate for at least 15 minutes.1 block Extra Firm Tofu, Frozen and Thawed, 3 T Tamari
- Add in Nutritional Yeast and mix to ensure tofu is covered.1/3 cup Nutritional Yeast
- Bake in a single layer in oven for 15 minutes, flipping once and baking a further 10 minutes.
- You can also pop them in an air fryer at 350 for 15 minutes, flipping and baking additional 10-15 minutes!
To Serve
- Serve broth & vegetables with rice of choice, coconut or oat yoghurt, hemp & sesame seeds and mint
Notes
**While not necessary, freezing your tofu and letting it thaw in the fridge the morning before you plan to make this dinner will add a new dimension to tofu texture.