curried tofu & edamame soup

good afternoon, friends!

I have some exciting news to share!

As of yesterday, I am part of Whole Foods Market‘s social media ambassador program, Whole Foodies!

I’ve been looking for something like this for awhile, and the timing is right and I am thrilled!

What does this mean for you? It means that I’ll be trying  new products and receiving samples that I’ll review and pass on to you!

I also will be sponsoring a few upcoming giveaways as a way to celebrate!

:barefoot girl throwing confetti in her kitchen👣:

Today’s recipe is quite fitting, considering it’s Monday and so many have adopted the practice of meatless Monday.

Plus.. Well, it’s really quick and oh-so-tasty

curried tofu & edamamme soup 

1 block of tofu, pressed ***

1 tbsp sweet curry powder

1/2 cup edamamme, shelled

1 can coconut milk

1 jalapeño pepper

1/2 red bell pepper

1 cup Chicken stock 

1 tablespoon coconut oil

Cilantro and lemon or lime for garnish

Toasted tortilla chips to serve with . 

  

Start by crumbling the tofu and tossing with the curry.  Let stand 10 minutes.

Meanwhile, chop peppers, removing seeds and ribs.

Heat coconut oil over medium heat and add tofu. Sauté for 5 minutes , stirring often ( you are essentially toasting the curry, giving it a deeper flavor.

Add peppers and edamamme and stir. Let cook 5 more minutes.

Add coconut milk and stock. Season with sea salt ( double check that your curry does not contain salt. If it does, the taste before adding additional salt )

Bring to a slow simmer and let cook about 10 minutes.

Meanwhile, make the tortilla chips.

Preheat oven to 350.  Cut 1 small corn tortilla into wedges. Place on non-stick cookie sheet or parchment paper.   Sprinkle with a little bit of water and top with a bit of sea salt

Toast for about 3 minutes, then flip and toast an additional 3   

 

Serve with chopped cilantro ( parsley if you don’t like cilantro ) a squeeze of lemon or lime juice and tortilla chips

Wanna see it closer?

This little bowl has some incredible flavor 🙂

Stay tuned…  Tomorrow’s recipe is out of this WORLD! 

 

***. If you cook with tofu, I highly recommend a tofu press.  What you save in paper towel will easily help pay for it..   Many people say they don’t like tofu, when in fact it was probably not prepared properly.  You NEED to press the water out of it. Tofu will take on the flavor of whatever you add to it.  Properly pressed and prepared tofu should have a texture similar to buffalo mozzarella cheese.

Similar recipes

smoked tofu tacos with chipotle-lime sauce

Ethiopian-spiced coconut tofu bowls 

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