This incredibly easy and deliciously spicy soup, spiked with chile hot sauce and tofu, has quickly become one of my favorite recipes. Especially on a night where I don’t feel like cooking.
Typically, when I am in the mood for soup (but totally not in the mood to cook) I look in the refrigerator and add a bunch of left-over veggies and broth to the crockpot for a few hours. It’s what my family calls “Refrigerator Soup.” Its great when you don’t have anything specific in mind, but comes out to be a yummy vegetable soup. However, every now and again, I have the urge for something spicy and different. This comforting dish of thai spices and tofu hits the spot every time. It may look difficult to make, with its hearty kale and fresh bell peppers, but it is one of the easiest soups I cook.
- 1 14oz package firm tofu
- 1 16oz jar red roasted peppers
- 1 green bell pepper
- 2 Tbs Thai chile paste
- 3 cups vegetable broth
- 1 small/medium bunch of kale
- 1 medium yellow onion
- Bring vegetable broth, chopped onion, bell pepper, and roasted peppers to a boil. If you purchased a jar of whole roasted peppers (instead of sliced or chopped) chop them up before you add to the broth.
- Add cubed tofu and chile paste to broth, simmer for about 10 minutes.
- Add chopped kale, simmer for another 10-15 minutes, until kale is wilted.
- Season with salt and pepper, if desired.