Spicy Tofu & Potato Coconut Curry Soup

• Gluten free

• Produce

  • 2 cups Baby kale
  • 2 Carrots
  • 1 Celery, rib
  • 3 cloves Garlic
  • 3 cups Little potato company's little, Reds
  • 1/2 Onion

• Refrigerated

  • 3/4 cut into cubes 1 block extra firm tofu, extra firm

• Canned Goods

  • 1 can Coconut milk
  • 2 cups Vegetable stock

• Condiments

  • 1 tbsp Chili garlic sauce

• Baking & Spices

  • 3 tbsp Curry powder, mild yellow
  • 1/4 tsp Paprika
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on ilovevegan.com

Description

Ingredients

• 3 cups (approx.) The Little Potato Companys Little Reds
• 1 tbsp + ½ tbsp coconut oil
• 1 block extra-firm tofu, cut into ¾ cubes
• ½ onion, finely diced
• 1 rib celery, finely diced
• 2 carrots, peeled and sliced into thin rounds
• 3 cloves garlic, minced
• 3 tbsp mild yellow curry powder
• ¼ tsp turmeric
• ¼ tsp cumin
• ¼ tsp paprika
• 1 tbsp chili garlic sauce
• 2 cups vegetable stock
• 2 cups baby kale
• 1 can coconut milk

Directions

• Pierce the skin of each potato 2-3 times before microwaving on high for 4-6 minutes or until tender. Leave to cool before cutting each potato into quarters.
• In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
• In the same skillet, heat the remaining ½ tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
• Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
• Add vegetable stock and baby kale. Simmer for 5 minutes.
• Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
• Taste, thin with vegetable stock if needed, and adjust seasoning.