If you’re craving something cozy, creamy, and still super light — this Coconut Tofu Soup is it.
It’s loaded with flavor from ginger, garlic, and coconut milk, and gets a protein punch from tofu.
It’s totally vegan, super comforting, and comes together pretty quickly.
I love making this on chilly evenings when I want something warm but not heavy.
What You’ll Need
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 1 tbsp neutral oil (like avocado or canola)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 red chili or 1 tsp chili flakes (optional, for heat)
- 2 cups sliced cremini mushrooms
- 1 can (14 oz) full-fat coconut milk
- 3 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Salt to taste
- 2 green onions, chopped (for topping)
- Fresh cilantro, chopped (for topping)
- Lime wedges (for serving)
Why I Love This Recipe
This soup is one of my cold-weather go-tos. I love how easy it is, but it still tastes like something you’d get from a restaurant. It’s creamy, savory, and full of cozy vibes.
- It’s comforting but doesn’t feel too heavy
- You can adjust the spice easily
- Tofu makes it filling and balanced
- All plant-based and easy to make gluten-free
- One pot, no stress
This recipe makes 4 servings
Total cook time: 35 minutes
Why This Recipe Works (Quick Science)
Coconut milk adds rich body and fat to the soup, giving it that smooth, creamy mouthfeel. Cooking garlic and ginger in oil first helps release their flavor compounds, and lightly browning tofu builds umami flavor. Simmering everything together lets the broth get infused with aromatics while the tofu soaks it all in.
Common Mistakes
- Not pressing the tofu — it’ll be too soft and won’t brown well
- Boiling the soup too hard — coconut milk can separate
- Not seasoning enough — salt and soy sauce make a big difference
- Overcrowding the pan when browning tofu — it won’t get crispy
What to Serve With
- Steamed jasmine or brown rice
- Garlic naan or crusty bread
- A light cucumber salad or pickled veggies
- Roasted broccoli or bok choy on the side
FAQ
Can I use light coconut milk?
Yes, but the soup won’t be as creamy. You might want to simmer it a little longer to thicken.
How long does it last in the fridge?
About 4 days. Reheat gently on the stove.
Can I freeze it?
Yes! Just know the tofu texture will be a little more spongey when thawed.
Can I use other veggies?
Totally. Spinach, baby bok choy, or shredded carrots all work well.
Pro Tips
- Press the tofu for at least 10–15 minutes for best texture
- Let the tofu brown in the pan — don’t stir too much at first
- Add lime juice at the end to keep the flavor bright
- Slice mushrooms evenly so they cook at the same rate
- Taste before serving — a splash more soy or lime can wake it up
Tools You’ll Need
- Large soup pot
- Nonstick skillet (if crisping tofu separately)
- Sharp knife and cutting board
- Wooden spoon
- Microplane or grater (for ginger)
- Tongs or spatula for turning tofu
Substitutions and Variations
- Use tempeh or chickpeas instead of tofu
- Swap cremini mushrooms for shiitake or button
- Add rice noodles for a more filling version
- Sub tamari for soy sauce if gluten-free
- Add spinach or kale at the end for more greens
Make Ahead Tips
- Dice and prep all ingredients in advance and store in separate containers
- Brown the tofu ahead and refrigerate; add it in when reheating the soup
- The whole soup can be made a day in advance — flavors get even better
How to Make Coconut Tofu Soup
Step 1: Sauté Aromatics
Heat 1 tbsp neutral oil in a soup pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook for 2–3 minutes until soft and fragrant.
Step 2: Add Mushrooms and Chili
Add 2 cups sliced cremini mushrooms and 1 tsp chili flakes (optional). Cook another 4–5 minutes, stirring occasionally, until mushrooms soften and release their juices.
Step 3: Pour in Coconut Milk and Broth
Add 1 can (14 oz) full-fat coconut milk and 3 cups vegetable broth. Stir to combine.
Step 4: Season and Simmer
Add 2 tbsp soy sauce and a pinch of salt. Bring to a gentle simmer and let cook for 10–15 minutes.
Step 5: Brown the Tofu (Optional but recommended)
While the soup simmers, heat 1 tsp oil in a nonstick pan. Add the pressed and cubed tofu (14 oz) and brown on each side until golden, about 2–3 minutes per side.
Step 6: Add Tofu and Finish
Stir the browned tofu into the soup. Add 1 tbsp lime juice. Taste and adjust seasoning.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with chopped green onions, fresh cilantro, and a lime wedge.
Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove to avoid separating the coconut milk
- Freeze in single portions for easy lunch prep
- Stir before serving to recombine the coconut milk
Wrap-Up
I hope you try this creamy coconut tofu soup — it’s honestly one of those feel-good meals that’s so easy to make but feels special. Let me know how it turns out in the comments or if you tried any fun twists!