Spinach and Tofu Soup
A healthy, vegan-friendly tofu soup with spinach packed with protein This quick and easy 30-minute soup includes a step-by-step recipe with cooking tips and variations.
Ingredients
- 1 tablespoon of olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 inch of ginger, grated
- 32 ounces of vegetable broth
- 14 ounces firm tofu, drained and cut into 1/2-inch cubes
- 2 cups of packed baby spinach
- 2 tablespoons of soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish (optional)
Instructions
Prep the Ingredients
- Dice the onion. Peel and dice the onion into 1/4-inch pieces.
- Mince the garlic. Use a garlic press or finely mince the garlic cloves.
- Grate the ginger. Use a microplane or the small holes of a box grater to grate the ginger.
- Drain and cut the tofu. Drain the excess liquid from the tofu. Cut it into 1/2-inch cubes.
- Wash the spinach. Rinse the baby spinach in cool water and drain well.
Cook the Soup
- Heat the oil. In a large pot, heat the olive oil over medium heat.
- Cook the aromatics. Add the onion, garlic, and ginger. Cook for 3-5 minutes, stirring frequently, until softened and fragrant.
- Add broth and tofu. Pour in the vegetable broth and add the tofu cubes. Increase the heat to bring it to a gentle simmer.
- Simmer the soup. Let simmer for 10 minutes to allow flavors to develop.
- Stir in spinach. Add the spinach and stir until it wilts, about 1 minute.
- Season the soup. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
- Garnish and serve. Ladle the soup into bowls. Garnish with sesame seeds and green onions, if desired. Enjoy!
Notes
- Make sure to press or drain the tofu well before adding it to the soup.
- Adding some lemon juice at the end brightens up all the flavors.
- For meal prep, this soup freezes and reheats beautifully.
- Adjust broth levels to reach your desired consistency.
- Sauteing the aromatics first builds a flavorful depth.