Return to Recipes

Heirloom Tomato Thai Curry with Tofu


Serves 6

A nourishing and flavorful vegan soup sure to delight and impress. Coconut milk gives a creamy texture, and Tomato Bliss and red curry paste co-mingle to bring farm-fresh flavor to a pantry staple. 

  • Step 1

    Pat the tofu blocks dry with a clean kitchen or paper towel and cut each block into 3 slices.

  • Step 2

    Heat a large Dutch over or heavy- bottomed pot over medium-high heat. Add the ginger and curry paste, stir and cook until fragrant and the paste turns deep red, 2 minutes.

  • Step 3

    Add the Tomato Bliss, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer gently for 10 minutes. Stir in the coconut milk and remove from heat.

  • Step 4

    While the broth is simmering, divide the tofu into six bowls and break into bite size pieces. Season the tofu with a few cracks of black pepper, and divide the herb mix among the bowls.

  • Step 5

    Ladle the broth over the tofu and top with scallions. Serve with lime wedges for squeezing.

Ingredient list

  • 2
    14 oz packages silken tofu, drained
  • 2 Tbsp
    neutral oil, such as grapeseed
  • 1 inch
    piece ginger, scrubbed and grated
  • 3 Tbsp
    red curry paste
  • 24 oz
    Tomato Bliss
  • 1
    13½ oz can full-fat coconut milk
  • 1½ cups
    mixed fresh herbs, such as cilantro and basil
  • 2
    scallions, thinly sliced
  • 1
    lime, cut into wedges, for squeezing
  • Salt and black pepper as needed