Best Green Soup with Crispy Tofu Recipe

Dec 18, 2023

Turn dinner into a plant-based party.

This creamy soup owes its striking hue to broccoli (both stems and florets), spinach, and cilantro that's pureed together after the broccoli simmers in a flavorful coconut milk broth. Extra firm tofu patted dry, seasoned with a dash of gochugaru, and roasted in a hot oven produces golden brown, wonderfully crispy toppers for the soup. Eating your greens never looked so good!

extra firm silken tofu, drained, patted dry and cut into 1-inch pieces

olive oil, divided

gochugaru, plus more for serving

Kosher salt

scallions, 2 greens thinly sliced for serving, rest roughly chopped

1-inch piece fresh ginger, peeled and chopped

jalapeño, seeded and chopped

pounds broccoli, chopped, stems and florets separated

cloves garlic, chopped

13.5-ounce can coconut milk

vegetable bouillon base (we used Better than Bouillon)

baby spinach

cilantro leaves

Did you make this recipe? Comment below!

Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she's not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.

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