SKIP TO RECIPE
This Cauli-Choi Tofu Soup is a quick, creamy, low carb soup rich in flavour and nutrition. With this 15 minute recipe you can enjoy a steamy vegan bowl of cauliflower, pak choi and tofu perfection without the hassle. This soup is so warm and nourishing, you can enjoy it as a meal in itself.
This vegan soup gets its creamy consistency from a chopped paste made of onions, garlic and ginger, so there’s no need for dairy to get your soup thick and creamy. To get a finer paste, use a food chopper to chop your ingredients (I used a food chopper from Cuisinart).
If you want to serve your Cauli-Choi Tofu Soup with a little something on the side, try my super simple Herby Garlic Bread which pairs beautifully with any warm soup. You can make your garlic bread whilst your soup simmers, so you can enjoy both your bread and your soup warm. Paired with the bread, this soup makes an even more filling and nourishing meal.
Other Recipes Like This…
For more warm and delicious soup recipes, take a look at my low carb Cauliflower, Tofu & Courgetti Soup, my vegan Chinese Sweetcorn Soup and my hearty and flavourful Miso Sweetcorn Soup. All of these soup recipes can be paired with my delicious homemade garlic bread.
Chop the onions, garlic, ginger in a chopper
Boil a full kettle of water
Coat the base of a pan with extra virgin olive oil and sauté the chopped paste of onions
Whilst these brown, wash and roughly chop a small cauliflower
Wash the pak choi and keep aside to strain
Pat dry the tofu and cut into cubes, keep aside
Add the cauliflower to the sauté and let cook for 5mins - all on high heat so the cauliflower browns quickly
Season with a pinch of turmeric, Himalayan salt and freshly ground black pepper
Stir and add kettle boiled water
Let simmer for 5mins then hand blend
Add the pak choi, chopped coriander and tofu
Boil on high heat for 2mins and serve with sprinkles of coriander
Ingredients
Directions
Chop the onions, garlic, ginger in a chopper
Boil a full kettle of water
Coat the base of a pan with extra virgin olive oil and sauté the chopped paste of onions
Whilst these brown, wash and roughly chop a small cauliflower
Wash the pak choi and keep aside to strain
Pat dry the tofu and cut into cubes, keep aside
Add the cauliflower to the sauté and let cook for 5mins - all on high heat so the cauliflower browns quickly
Season with a pinch of turmeric, Himalayan salt and freshly ground black pepper
Stir and add kettle boiled water
Let simmer for 5mins then hand blend
Add the pak choi, chopped coriander and tofu
Boil on high heat for 2mins and serve with sprinkles of coriander
