Creamy tomato and coconut soup with tofu

Creamy tomato and coconut soup with tofu: a mild, hearty recipe with tomatoes, coconut milk, tofu, onion and garlic – quick to cook and blended until smooth.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 400 kcal per serving
• Protein: 20 g
• Fat: 30 g
• Carbs: 18 g

Ingredients

• 1 tin of tomatoes
• 200 ml coconut milk
• 200 g tofu
• 1 onion
• 1 clove of garlic
• 1 tbsp coconut oil
• 1 pinch of salt

Method

You’ll need: frying pan · stick blender · chopping board · knife

1. Cut the tofu into small cubes and fry in the hot coconut oil until golden brown. Then take it out of the pan and set aside.
2. Roughly chop the onion and garlic and soften them in the remaining fat until translucent, letting them take on only a little colour.
3. Add the tomatoes and coconut milk and bring everything to the boil. Season to taste with salt and simmer gently for a short while.
4. Blend the soup until smooth and creamy. If it seems too thick, loosen it with a little water.
5. Return the tofu cubes to the soup or keep them separate. Warm through briefly before serving.
6. Ladle into bowls and serve with the crispy tofu cubes.

Good to know

This is the soup for tired evenings. It's smooth, full of flavour and nicely comforting. And it's on the table without any kitchen chaos.

Swaps

Tofu → chickpeas (also provide fibre), coconut milk → cashew butter with water (mainly unsaturated fats; contains tree nuts), coconut oil → olive oil (mainly monounsaturated fats), onion → leek (milder and just as aromatic)

Allergens

Contains soya (tofu); thanks to its mild, smooth texture the soup suits children well, and in pregnancy thoroughly heated ingredients are generally fine.

Dairy-free recipes