20 Spicy Tofu Soup Recipes Delicious

Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Tofu Soup Recipes is here to spice up your meal rotation with bowls full of warmth, flavor, and just the right kick. Whether you’re craving quick weeknight dinners or cozy comfort food, these recipes promise delicious simplicity. Dive in and discover your next favorite dish that’s sure to warm your soul—and maybe clear your sinuses!

Spicy Korean Soft Tofu Soup

Warm up your evening with this comforting Spicy Korean Soft Tofu Soup, a bowl full of silky tofu and bold flavors that’s surprisingly simple to make at home.

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 package (14 oz) soft tofu, drained and cut into 1-inch cubes
• 1 cup sliced mushrooms
• 1 green onion, thinly sliced
• 1 teaspoon sugar
• 1 egg (optional)
• Salt to taste

Instructions

1. Heat the sesame oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Stir in the gochujang and cook for another minute, allowing the flavors to meld.
3. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to simmer.
4. Add the soft tofu and sliced mushrooms, simmering for about 5 minutes until the mushrooms are tender.
5. Season with sugar and salt to taste. If using, crack the egg into the soup, letting it poach for 2-3 minutes until the whites are set but the yolk is still runny.
6. Garnish with sliced green onion before serving.

The magic of this soup lies in the contrast between the fiery broth and the delicate, creamy tofu, making each spoonful a delightful surprise.

Tip: For an extra layer of flavor, drizzle a little more sesame oil on top just before serving.

Thai Coconut Tofu Soup

Warm up with this comforting Thai Coconut Tofu Soup, a creamy and aromatic dish that brings the flavors of Thailand right to your kitchen.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon red curry paste
• 1 package (14 oz) firm tofu, cubed
• 1 cup mushrooms, sliced
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and cook for another 3 minutes, stirring occasionally.
3. Pour in vegetable broth, coconut milk, soy sauce, brown sugar, lime juice, and red curry paste. Bring to a simmer.
4. Add tofu and mushrooms, simmering for 10 minutes until mushrooms are tender.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

The magic of this soup lies in the balance of creamy coconut milk with the tangy lime and spicy curry paste, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a pinch of crushed red pepper flakes with the curry paste.

Sichuan Hot and Sour Tofu Soup

Warm up with this vibrant Sichuan Hot and Sour Tofu Soup, a comforting bowl that balances spicy and tangy flavors perfectly.

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 teaspoon chili oil
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tablespoon vegetable oil in a pot over medium heat. Add 2 cloves minced garlic and 1 tablespoon grated ginger, sautéing until fragrant, about 1 minute.
2. Pour in 4 cups vegetable broth and bring to a simmer. Add the cubed tofu, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 teaspoon chili oil. Simmer for 10 minutes.
3. Slowly drizzle in 2 lightly beaten eggs, stirring gently to create ribbons. Cook for another 2 minutes.
4. Remove from heat and garnish with 2 sliced green onions and 1/4 cup chopped cilantro.

The magic of this soup lies in the delicate balance of heat from the chili oil and the tang from the rice vinegar, creating a symphony of flavors in every spoonful.

Tip: For an extra kick, add a dash of Sichuan peppercorns with the garlic and ginger.

Vietnamese Lemongrass Tofu Soup

Warm up with this vibrant Vietnamese Lemongrass Tofu Soup, a fragrant and soothing bowl that’s packed with flavor and easy to make at home.

Ingredients

• 1 tablespoon vegetable oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 14 oz firm tofu, cubed
• 2 cups sliced mushrooms
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
2. Pour in the vegetable broth, soy sauce, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
3. Add the tofu and mushrooms. Simmer for another 5 minutes until the mushrooms are tender.
4. Stir in the bean sprouts and cilantro just before serving. Squeeze lime wedges over each bowl for a fresh, zesty finish.

The magic of this soup lies in the lemongrass-infused broth, offering a bright and aromatic base that perfectly complements the hearty tofu and mushrooms.

Tip: For an extra kick, add a thinly sliced chili pepper with the lemongrass and onion in step 1.

Japanese Miso Tofu Soup

Warm up your evenings with this comforting Japanese Miso Tofu Soup, a simple yet flavorful dish that brings a touch of umami to your table.

Ingredients

• 4 cups water
• 1 piece kombu (dried kelp), about 2 inches
• 1/2 cup bonito flakes
• 1/2 cup white miso paste
• 1 block silken tofu, cut into 1-inch cubes
• 2 green onions, thinly sliced
• 1 sheet nori, cut into thin strips

Instructions

1. In a medium pot, combine the water and kombu. Let it sit for 10 minutes to infuse the water with the kombu’s flavor.
2. After soaking, bring the water to a gentle simmer over medium heat. Just before it boils, remove the kombu.
3. Add the bonito flakes to the pot and simmer for 5 minutes. Strain the broth to remove the flakes, returning the clear dashi to the pot.
4. Reduce the heat to low and whisk in the miso paste until fully dissolved. Be careful not to boil the soup after adding the miso to preserve its flavor.
5. Gently add the tofu cubes to the soup and heat through for about 3 minutes.
6. Divide the soup into bowls and garnish with green onions and nori strips before serving.

The silky texture of the tofu paired with the rich, savory broth makes this soup a soothing choice for any day.

Tip: For an extra depth of flavor, you can add a splash of soy sauce or a teaspoon of grated ginger to the broth before serving.

Indian Curry Tofu Soup

Warm up your kitchen with this aromatic Indian Curry Tofu Soup, a comforting blend of spices and creamy tofu that’s surprisingly simple to make.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1 (14-oz) can coconut milk
• 1 (14-oz) package firm tofu, cubed
• 2 cups fresh spinach
• Salt to taste

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp cumin. Cook for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth and 1 can coconut milk. Bring to a simmer.
4. Add the cubed tofu and simmer for 10 minutes to allow flavors to meld.
5. Stir in 2 cups fresh spinach and cook just until wilted, about 2 minutes. Season with salt to taste.

The magic of this soup lies in the creamy coconut milk balancing the bold spices, with tofu adding a satisfying texture. It’s a bowl of warmth that brings the flavors of India to your table with minimal effort.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Chinese Hot Pot Tofu Soup

Warm up your evenings with this comforting Chinese Hot Pot Tofu Soup, a hearty and flavorful dish that brings the essence of hot pot right to your dining table.

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 14 oz firm tofu, cut into 1-inch cubes
• 2 cups baby bok choy, chopped
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 2 cloves minced garlic and 1 inch sliced ginger, sautéing until fragrant, about 1 minute.
2. Pour in 4 cups vegetable broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper. Bring to a boil.
3. Add tofu cubes and reduce heat to simmer. Cook for 5 minutes to allow the tofu to absorb the flavors.
4. Stir in baby bok choy and cook for another 3 minutes until the leaves are wilted but still vibrant green.
5. Garnish with sliced green onions before serving.

This soup stands out with its silky tofu and crisp bok choy, swimming in a deeply aromatic broth that’s both soothing and invigorating.

Tip: For an extra kick, add a dash of chili oil to your bowl before digging in.

Malaysian Laksa Tofu Soup

Dive into the vibrant flavors of Malaysia with this Laksa Tofu Soup, a comforting bowl that’s bursting with spicy, creamy, and tangy notes.

Ingredients

• 1 tbsp coconut oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 block (14 oz) firm tofu, cubed
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 4 oz rice noodles

Instructions

1. Heat coconut oil in a large pot over medium heat. Add red curry paste and stir for 1 minute until fragrant.
2. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
3. Add brown sugar and soy sauce, stirring until sugar dissolves. Gently add tofu and simmer for 10 minutes.
4. Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
5. Divide noodles among bowls. Ladle the hot soup over the noodles, ensuring each bowl gets plenty of tofu.
6. Top with bean sprouts and cilantro. Serve with lime wedges on the side for squeezing over.

The magic of this dish lies in the balance of creamy coconut milk with the sharpness of lime and the crunch of fresh sprouts, creating a symphony of textures in every spoonful.

Tip: For an extra kick, add a teaspoon of sambal oelek to the soup while simmering.

Indonesian Sambal Tofu Soup

Warm up your kitchen with this Indonesian Sambal Tofu Soup, a spicy and comforting bowl that’s surprisingly simple to make.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tbsp sambal oelek
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 1 cup sliced mushrooms
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic and onion, sautéing until soft, about 3 minutes.
2. Stir in the sambal oelek and cook for another minute until fragrant.
3. Pour in the vegetable broth, then add the tofu and mushrooms. Bring to a simmer and cook for 10 minutes.
4. Add the soy sauce and sugar, stirring to combine. Simmer for another 5 minutes.
5. Remove from heat and stir in the green onions and lime juice.

The lime juice at the end brightens the rich, spicy broth, making every spoonful a perfect balance of flavors.

Tip: For an extra kick, add an additional teaspoon of sambal oelek when serving.

Filipino Sinigang Tofu Soup

Warm up with this comforting Filipino Sinigang Tofu Soup, a tangy and savory dish that’s perfect for cozy nights in.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tomato, quartered
• 4 cups water
• 1 packet (1.41 oz) sinigang soup mix
• 1 cup daikon radish, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 block (14 oz) firm tofu, cubed
• 2 cups baby spinach
• 1 tablespoon fish sauce

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the tomato and cook for another 2 minutes until it begins to soften.
3. Pour in the water and bring to a boil. Stir in the sinigang soup mix until fully dissolved.
4. Add the daikon radish and green beans. Reduce heat to medium-low and simmer for 10 minutes.
5. Gently add the tofu and cook for another 5 minutes.
6. Stir in the baby spinach and fish sauce, cooking just until the spinach wilts, about 1 minute.

The magic of this soup lies in its balance of tangy sinigang broth with the heartiness of tofu and fresh veggies, making it a uniquely satisfying meal.

Tip: For an extra tangy kick, add a splash of calamansi juice or lemon before serving.

Vegetarian Kimchi Tofu Soup

Warm up your kitchen with this comforting Vegetarian Kimchi Tofu Soup, a spicy and tangy bowl that’s packed with flavor and ready in under 30 minutes.

Ingredients

• 1 tablespoon sesame oil
• 1 cup kimchi, chopped
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block (14 oz) firm tofu, cubed
• 2 green onions, sliced
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 egg (optional)

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the kimchi and stir-fry for 2 minutes until fragrant.
2. Pour in the vegetable broth, soy sauce, and sugar. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Gently add the tofu and green onions to the pot. Sprinkle with gochugaru and simmer for another 5 minutes.
4. If using, crack the egg into the soup in the last 2 minutes of cooking, letting it poach to your liking.

The magic of this soup lies in the kimchi’s fermentation, offering a depth of flavor that’s both spicy and slightly sweet, perfect for a quick weeknight dinner.

Tip: For an extra kick, add a splash of kimchi juice from the jar when simmering the broth.

Clear Soup with Tofu and Vegetables

Warm up with this light yet satisfying clear soup, packed with tender tofu and vibrant vegetables for a wholesome meal.

Ingredients

• 4 cups vegetable broth
• 1 cup water
• 1 block (14 oz) firm tofu, cubed
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 1 carrot, julienned
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, bring the vegetable broth and water to a boil over medium-high heat.
2. Add the tofu, mushrooms, and carrot to the pot. Reduce heat to medium and simmer for 10 minutes.
3. Stir in the soy sauce, sesame oil, ginger, garlic, salt, and black pepper. Simmer for another 5 minutes.
4. Add the baby spinach and green onions, cooking just until the spinach wilts, about 2 minutes.
5. Remove from heat and serve hot. The beauty of this soup lies in its delicate balance of flavors and textures, from the silky tofu to the crisp-tender vegetables.

Tip: For an extra kick, add a dash of chili oil to each bowl before serving.

Creamy Corn and Tofu Soup

Warm up your evenings with this comforting Creamy Corn and Tofu Soup, a delightful blend of sweet corn and soft tofu in a velvety broth that’s both nourishing and easy to whip up.

Ingredients

• 2 cups fresh or frozen corn kernels
• 1 block (14 oz) soft tofu, cubed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add corn kernels to the pot, stirring occasionally, for another 5 minutes until slightly softened.
3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
4. Using an immersion blender, puree half of the soup until creamy while leaving some corn kernels whole for texture.
5. Gently stir in cubed tofu, heavy cream, salt, black pepper, and smoked paprika. Simmer uncovered for 5 minutes, ensuring the tofu is heated through.
6. Ladle into bowls and garnish with fresh cilantro before serving.

The magic of this soup lies in the contrast between the creamy broth and the delicate cubes of tofu, offering a satisfying texture in every spoonful.

Tip: For an extra layer of flavor, toast the corn kernels in a dry pan until slightly charred before adding them to the soup.

Mushroom and Tofu Soup

Warm up with this comforting Mushroom and Tofu Soup, a hearty blend of earthy mushrooms and silky tofu in a savory broth that’s both nourishing and easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 ounces firm tofu, cubed
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes.
3. Pour in the vegetable broth, soy sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Gently add the tofu and simmer for another 5 minutes, until heated through.
5. Stir in the fresh parsley just before serving.

The combination of umami-rich mushrooms and delicate tofu creates a soup that’s both light and satisfying, perfect for a quick weeknight dinner.

Tip: For an extra flavor boost, try adding a splash of sesame oil to the soup before serving.

Spinach Tofu Soup with Garlic

Warm up your evening with this comforting Spinach Tofu Soup, a light yet flavorful dish that combines the freshness of spinach with the heartiness of tofu, all brought together with a hint of garlic.

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 4 cups fresh spinach
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 3 cloves minced garlic and sauté until fragrant, about 1 minute.
2. Pour in 4 cups vegetable broth and bring to a simmer.
3. Add the cubed tofu and let it cook for 5 minutes to absorb the flavors.
4. Stir in 4 cups fresh spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if using. Cook until the spinach is just wilted, about 2 minutes.
5. Remove from heat and serve hot.

The magic of this soup lies in its simplicity and the way the tofu soaks up the garlicky broth, making every bite a perfect balance of texture and taste.

Tip: For an extra kick, add a squeeze of lemon juice before serving to brighten up the flavors.

Tomato Tofu Soup with Basil

Warm up with this comforting Tomato Tofu Soup with Basil, a simple yet flavorful dish that brings a touch of freshness to your table.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 block (14 oz) firm tofu, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Pour in 4 cups vegetable broth and the can of diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Add the cubed tofu, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes, allowing the flavors to meld.
4. Stir in the 1/4 cup chopped fresh basil just before serving. The basil adds a bright, herby contrast to the rich tomato broth.

The silky tofu and vibrant basil make this soup a delightful balance of textures and flavors, perfect for a light lunch or dinner.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic and onion.

Pumpkin Tofu Soup with Coconut Milk

Warm up your autumn evenings with this creamy Pumpkin Tofu Soup, a delightful blend of savory and sweet that’s as nourishing as it is comforting.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 block (14 oz) firm tofu, cubed
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 small diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Stir in 1 can pumpkin puree, 1 block cubed tofu, 1 can coconut milk, and 2 cups vegetable broth. Bring to a simmer.
3. Add 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
4. Simmer for 15 minutes, allowing the flavors to meld. Stir in 1 tablespoon maple syrup for a hint of sweetness.
5. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cumin if desired.

The silky texture of the coconut milk pairs beautifully with the earthy pumpkin and tofu, creating a soup that’s both hearty and surprisingly light.

Tip: For an extra creamy texture, blend half the soup before adding the tofu cubes back in.

Sweet Potato and Tofu Soup

Warm up your evenings with this comforting Sweet Potato and Tofu Soup, a creamy blend that’s both nourishing and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 4 cups vegetable broth
• 1 cup firm tofu, cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the cubed sweet potato and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the sweet potato is tender, about 15 minutes.
3. Stir in 1 cup firm tofu, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Simmer for another 5 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

The silky texture of the sweet potato paired with the hearty tofu makes this soup a standout, offering a delightful contrast in every spoonful.

Tip: For an extra creamy texture, blend half the soup before adding the tofu.

Carrot Ginger Tofu Soup

Warm up with this vibrant Carrot Ginger Tofu Soup, a comforting blend of sweet carrots and spicy ginger, balanced with creamy tofu for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 large carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground turmeric
• 1 cup firm tofu, cubed
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Add the sliced carrots, 4 cups vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground turmeric. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Gently stir in the cubed tofu and heat through for about 5 minutes.
6. Garnish with 1 tbsp fresh cilantro before serving.

The silky texture of the pureed carrots paired with the soft tofu cubes creates a delightful contrast, while the ginger adds a warming kick that’s perfect for chilly evenings.

Tip: For an extra creamy texture, blend half of the tofu into the soup before adding the remaining cubes.

Broccoli and Tofu Cheese Soup

Warm up your evenings with this creamy Broccoli and Tofu Cheese Soup, a comforting blend that’s surprisingly simple to whip up.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup silken tofu
• 1/2 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
3. Blend the soup with 1 cup silken tofu until smooth. Return to the pot and stir in 1/2 cup nutritional yeast, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Heat through for another 5 minutes.

The secret to this soup’s rich, cheesy flavor without any dairy? Nutritional yeast and silken tofu create a velvety texture that’s both satisfying and light.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Conclusion

We hope this roundup of 20 Spicy Tofu Soup Recipes has inspired your next kitchen adventure! Each recipe offers a unique twist on this comforting dish, perfect for warming up any day. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!