24 tofu soup recipes

Fiery Thai tofu soup with lemongrass, galangal, kaffir lime leaves, enoki mushrooms, and fresh chilies. A tom yum-style broth that's vegan, fragrant, and ready in 30 minutes.

Hot and sour tofu soup builds a silky Chinese-style broth with shiitake mushrooms, ginger, garlic, rice vinegar, and chili oil, thickened with cornstarch and finished with green onions.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

A warming Tibetan-style soup with mixed vegetables and tofu in a ginger-garlic broth thickened with a golden ghee roux. Nourishing, aromatic, and on the table in 40 minutes.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.