High Protein Tofu Curry Soup
This flavourful tofu curry soup is simple, satisfying, and packed with 39 grams of protein per serving! Perfect way to hit your protein while staying cozy.
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Servings: 4
Calories: 418kcal
Equipment
Ingredients
- 2 blocks extra firm tofu, cubed I used one block of extra firm tofu and one block of Big Mountain Foods soy-free tofu!
- 1 tbsp garam masala
- 20 grams plant-based butter
- 1 red onion, diced
- 4 cloves garlic
- 1 tsp ginger, minced
- 1 tsp red pepper flakes
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 400 mL diced tomatoes, canned
- 3/4 cup water
- 1 540mL can chickpeas, drained
- 3 zucchinis, chopped
- salt and black pepper to taste
- 1/2 lime, juiced
- cilantro optional
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Melt half (10 grams) of the plant-based butter in small glass bowl in the microwave. Then in a large bowl, combine the tofu cubes, melted butter, garam masala, and a generous sprinkle of salt and black pepper.
- Once the tofu cubes are evenly coasted, spread across baking sheet in a single layer. Bake for 20 minutes.
- In the meantime, heat the remaining 10 grams of butter in a large pot over medium-high heat.
- Add in the diced onion and cook for 3 minutes, until onions are soft and translucent.
- Stir in garlic, ginger, red pepper flakes, curry powder, cumin, and paprika. Let it cook for another minute.
- Add in diced tomatoes, along with the water, and bring the mixture to a simmer.
- Stir in chickpeas and chopped zucchinis. Simmer for 10-12 more minutes.
- Stir in baked tofu, lime juice, salt, black pepper, and optionally, cilantro. Ready to serve!
Nutrition
Serving: 0.25recipe | Calories: 418kcal | Carbohydrates: 42g | Protein: 39g | Fat: 13g