Ingredients
- 1 yellow onion
- 1 ½ lbs tofu (extra-firm)
- ¼ cup coconut oil
- 2 tsp minced garlic
- 4 cups vegetable broth
- 1 ¾ tsp curry powder
- 1 ¾ tsp ground coriander
- ¾ tsp red pepper flakes
- 2 tbsp cornstarch
- 1 ⅓ cups pumpkin puree
- 2 cups canned coconut milk (lite)
- ¼ cup pumpkin seeds
Steps
-
Peel and dice onion. Press tofu between two paper towels and place a weight on top (like a heavy book or can). Set aside for liquid to drain.
-
Heat 2 tbsp coconut oil in a large pot. Add onion and garlic; cook until onions are translucent, about 5 minutes. Add broth, curry powder, ground coriander, and red pepper flakes. Season generously with salt and cook until mixture comes to a boil. Cover, reduce to a simmer, and cook 15 minutes more.
-
Remove the weight from the tofu and pat dry. Cut into 1-inch cubes and add to a bowl with cornstarch and a pinch of salt. Toss to coat.
-
Add pumpkin and coconut milk to the soup. Cover and cook 10 minutes more. (If making ahead, refrigerate until ready to eat.)
-
Melt the remaining 2 tbsp coconut oil over medium-high heat. When shimmering, add tofu in a single layer (in batches if needed). Sprinkle generously with salt and pepper. Cook without moving until the tofu releases easily from the pan, then turn to brown on all sides.
-
Season soup with salt and pepper to taste. Top with crispy tofu croutons and pumpkin seeds.
