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This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu!

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

This Red Curry Peanut Soup with Sesame Crusted Tofu is comfort in a bowl! The broth is creamy and flavor-packed. It is filled with tender veggies and LOTS of wilted kale. The soup is topped with sesame crusted tofu that has been pan fried. A cozy meal, filled with protein!

Step One: Make the Tofu

For this recipe I used high protein tofu. It is the super firm tofu that usually comes in a pouch rather than a plastic box. I like using this tofu because it is high in protein (obviously) AND you don’t need to press it. It is so dense that it can just be patted dry and cut.

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

Cube the tofu and add it to a bowl with corn starch, soy sauce & everything seasoning. Toss until the tofu pieces are all coated.

Heat some oil in a skillet over medium heat and add the tofu. Spread out in an even layer and cook until browned. Toss and cook until the other side is browned. I like to get 2-3 sides browned. Remove from the skillet and set aside.

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

TIP: I used salt-free everything seasoning. If your everything seasoning has salt I would use less.

Step Two: Make the Soup

Heat some sesame oil in a stock pot over medium. Add diced shallot, onion, garlic & bell pepper and cook down for 3 minutes. Add red curry paste and cook for another 2 minutes.

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

Pour in the broth, coconut milk, soy sauce & peanut butter and bring to a boil. Add chopped kale & lime juice and cook until wilted – just a minute or two. Add the cilantro, taste and adjust the seasonings as needed.

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

Step Three: Serve

When it comes to serving, I like to ladle the soup into bowls and top it off with the tofu. The tofu will be cold, but as long as the broth is hot, it will heat up in the bowl. You could also mix the tofu in with the soup while it is still on the stove – but you may lose some of the coating.

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

Add another sprinkle of cilantro, serve some lime wedges on the side and dig in!

This soup has everything you could want – creamy broth, crispy tofu and allllll the veggies!

This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup

Red Curry Peanut Soup with Sesame Crusted Tofu

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu!
5 from 5 ratings

Ingredients

FOR THE TOFU

FOR THE SOUP

Equipment

Instructions
 

  • Add the tofu, corn starch, soy sauce & everything seasoning to a bowl and toss to coat evenly.
  • Heat the oil in a skillet over medium heat and add the tofu. Spread out in an even layer and cook until browned on 2-3 sides. Remove from the skillet and set aside.
  • Heat the sesame oil in a stock pot over medium. Add the shallot, onion, garlic & bell pepper and cook down for 3 minutes. Add the red curry paste and cook for another 2 minutes. Pour in the broth, coconut milk, soy sauce & peanut butter and bring to a boil. Add the kale & lime juice and cook until wilted – just a minute or two. Add the cilantro, taste and adjust the seasonings as need.
  • To serve, ladle the soup into bowls, top with tofu and more cilantro.

Video

Notes

  • I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before cubing it.
  • I used salt-free everything seasoning. If your everything seasoning has salt I would use less.
  • I like to add the tofu to each bowl at the end. But, if you want the tofu to be super hot, you can add it to the broth while it is on the stove. You may lose some of the sesame coating this way though.
Calories: 673kcal, Carbohydrates: 27g, Protein: 31g, Fat: 53g
Cuisine: thai
Course: Main Course
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This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #peanutsoup