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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Curry Soup With Tofu

    Published: Nov 7, 2019 · by Nicole · Updated: May 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegan curry soup with tofu and kale is full of flavour and easy to make. Warm and comforting, it's perfect for a weeknight dinner that's ready in under 20 minutes. Gluten-free and oil-free. 

    Vegan curry soup with tofu

    There are just so many ways to make soup. I could make a new one every day, and still not exhaust all the possibilities. So I hope you're ready to eat all the soup, because I have plenty more recipes planned out for the rest of autumn and winter. Speaking of autumn, I am genuinely shook that it's November - and the fact that we are a week or so into it already. Yikes, that's all I have to say.

    Anyway, let's discuss food instead. That's a much more appetising topic, quite literally. This vegan curry soup with tofu is one that I've wanted to share with you for weeks. And if I were you, I would put it in your weekly dinner rotation ASAP!

    Vegan soup with noodles and tofu

    Vegan curry soup with tofu and kale

    Curry flavours are some of my favourite. What makes them great is that you can incorporate them into so many dishes, not just curry. Take, for example, this soup. Together with other spices such as cumin and turmeric, it brings in a wonderful unique flavour that will have you going back for seconds.

    Blue bowl with noodles and tofu

    This soup is the perfect balance between creamy and fresh. As in, the coconut milk makes it indulgent but not sickly. The various spices give it a delicate umami flavour that clings onto the noodles and the vegetables, which in themselves help add texture and a natural freshness.

    LOOKING FOR MORE VEGAN WEEKNIGHT DINNER IDEAS? MY EASY VEGAN UNDER 30 MINUTES EBOOK IS OUT NOW AND IS HERE TO HELP.

    Tofu is one of the star ingredients for sure. It adds variety to each bite, as well as a serving of vegan protein. Tofu, when done right, can definitely take a meal like this curry soup to the next level.

    Bowl with rice noodle soup

    What's also fantastic about this easy soup is how versatile it is. You can add any toppings you like. For example, I kept it simple in the photos and added avocado, cherry tomatoes and a little bit of sweetcorn. But, you can go as crazy as you like and experiment with whatever veggies you have in the fridge.

    Curry soup with rice noodles

    As you can see, I make different varieties of this dish all the time!

    What noodles should I use?

    Curry soup with rice noodles

    You can use any noodle variety of your choice! I like to use either gluten-free soba noodles, or rice noodles. Keep in mind, however, that cooking times may vary depending on thee variety that you use, just as the amount of liquid necessary to prevent the soup for drying out.

    What makes this soup amazing?

    Bowl with vegan curried soup

    It is...

    • Full of flavour in every bite.
    • Guaranteed to impress anyone, not just vegans.
    • Fail-proof.
    • Easy to make in under 20 minutes.
    • Made with an abundance of vegetables.
    • Hearty and comforting, in other words - great for colder temperatures.
    • But also delicious served cold!
    • Gluten-free and oil-free.
    Blue bowl with noodles tofu and vegetable

    How to make this easy soup with tofu

    Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until softened and fragrant.

    Add the crumbled tofu together with the paprika and cumin. Continue stirring for another 5 minutes, until the tofu is lightly browned and coated in the spices.

    Add the noodles together with the coconut milk and coconut milk. Start simmering over a medium heat, and pour in more veggie broth if needed.

    About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. Continue stirring until the kale wilts.

    Serve immediately, or leave in the fridge to cool down and serve cold.

    Saucepan with noodle soup

    Other vegan soup recipes

    • Chunky potato soup
    • Leek and potato soup
    • Noodle soup with roasted chickpeas
    • Vegetable soup with black beans
    • Chickpea and vegetable rice noodle soup
    Vegan curry soup with tofu

    Let me know in the comments: what's your favourite soup at the moment? If you give this vegan curry soup with tofu a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.

    Vegan Curried Soup With Tofu

    This vegan curry soup with tofu and kale is full of flavour and easy to make. Warm and comforting, it's perfect for a weeknight dinner that's ready in under 20 minutes. Gluten-free and oil-free.
    Print Recipe Pin Recipe Email Recipe
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: 30 minutes or less, curry, earth of maria, easy, Gluten-Free, Noodles, Oil free, soup, to move, Tofu
    Servings: 2
    Calories: 517kcal
    Author: Oh My Veggies

    Ingredients

    • ½ medium onion chopped
    • 2 cloves garlic crushed
    • 5 oz firm tofu crumbled
    • 1 tsp paprika
    • ½ tsp cumin
    • 4 oz soba noodles
    • 1.5 cups vegetable stock
    • ½ can coconut milk
    • 2 tsp curry powder
    • 1 tsp turmeric
    • 2 tsp tamari
    • 1 tsp tomato paste
    • 2 cups kale de-stemmed and chopped
    US Customary - Metric

    Instructions

    • Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until softened and fragrant.
    • Add the crumbled tofu together with the paprika and cumin. Continue stirring for another 5 minutes, until the tofu is lightly browned and coated in the spices.
    • Add the noodles together with the coconut milk and coconut milk. Start simmering over a medium heat, and pour in more veggie broth if needed.
    • About two minutes before the noodles are fully cooked (this will depend on packaging instructions), add the curry powder, turmeric, tamari, tomato paste and kale. Continue stirring until the kale wilts.
    • Serve immediately, or leave in the fridge to cool down and serve cold.

    Video

    Nutrition

    Calories: 517kcalCarbohydrates: 62gProtein: 21gFat: 25gSaturated Fat: 19gSodium: 1558mgPotassium: 837mgFiber: 2gSugar: 4gVitamin A: 7681IUVitamin C: 85mgCalcium: 247mgIron: 8mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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