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Spicy Tofu & Potato Coconut Curry Soup -

Spicy Tofu & Potato Coconut Curry Soup

  • Author: Brittany at
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6 -8 servings 1x
  • Category: Soup, Main Course
  • Cuisine: Vegan


Crispy golden-brown tofu, plenty of vegetables: tender Creamer potatoes, carrots, and baby kale, creamy coconut milk, a rich curried broth, and a nice kick of spicy-hot. Comforting, healthy, and hearty!


  • 3 cups (approx.) The Little Potato Company's Little Reds
  • 1 tbsp + 1/2 tbsp coconut oil
  • 1 block extra-firm tofu, cut into 3/4" cubes
  • 1/2 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
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1 tbsp chili garlic sauce
  • 2-4 cups vegetable stock
  • 2 cups baby kale
  • 1 can coconut milk


  1. 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.
  2. 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.
  3. In the same skillet, heat the remaining 1/2 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.
  4. Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
  5. Add vegetable stock and baby kale. Simmer for 5 minutes.
  6. Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
  7. Taste, thin with vegetable stock if needed, and adjust seasoning.


Adjusting Spiciness:Increase or decrease the chile garlic sauce to adjust the spiciness. The chile garlic sauce can be substituted with sriracha.For Thicker Curry:For a thicker curry to serve over rice, add 1/3 cup rinsed quinoa along with the spices in step 3. Increase simmering time in step 5, from 5 minutes to 10 minutes.