Spicy Tofu Stew Recipe | Vegetarian Times Skip to main content

Spicy Tofu Stew

Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.



Ingredient Line: 
1 16-oz. jar roasted red peppers, rinsed and drained
Ingredient Line: 
2 Tbs. sambal oelek chile paste or chile-garlic sauce, such as Huy Fong
Ingredient Line: 
2 cups low-sodium vegetable broth
Ingredient Line: 
1 16-oz. pkg. firm or extra-firm tofu, cut into 1-inch cubes
Ingredient Line: 
2 medium bell peppers, thinly sliced (2 cups)
Ingredient Line: 
1 10-oz. pkg. frozen baby spinach


1. Combine roasted peppers and chile paste in blender or food processor; purée until smooth. Transfer purée to soup pot, add broth and 2 cups water; bring to a boil.

2. Add tofu cubes and bell peppers, and simmer 5 minutes, or until bell peppers are tender.

3. Add spinach, and simmer 5 minutes, or until spinach is bright green and soup is heated through. Season with salt and pepper, if desired.

Nutrition Information: 

8 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
12 g
0 mg
322 mg
5 g
3 g
Serves 6

Comments on this Recipe

A pleasing soup! Easily modified by adding any extra vegetables you have on hand. I added mushrooms and cauliflower and my wife loved it.

Made this several times. Excellent soup. Better the next day.

This soup is surprisingly easy to make and so good. Will be making again soon.

Please can you tell me... Are red peppers A) red chilli peppers, or B) red bell peppers. I don't know which one to use!

Hi Chloe, the red peppers are the roasted red (bell) peppers that are sold in a jar. The recipe also calls for 2 bell peppers, and you can use whatever color you want for those (red, green, yellow, etc.). Hope this helps - enjoy the recipe!

I've made this a few times already and it is a tasty, healthy, filling vegan dish. Very easy to whip up, as long as you have the ingreds on hand (which I normally don't, so I started buying the roasted red peppers and frozen spinach to keep on hand). The chili does not give it too much heat; just right.

Thought this sound good and QUICK! Love you, mom

This looked like such an easy soup to make that I was skeptical, however it is delish!

I made this and it was delicious! However, I did marinate my tofu in some soy sauce and ground ginger. The chili paste did have enough kick for me, so I also added red curry paste to the base. I serve over whole wheat couscous or brown rice. Love it!

This might be a very stupid question but i've just turned vegetarian and i've never cooked tofu before, do I cook it before I put it in the soup or do I just kinda throw it in there? Thanks


Try it!

This turned out great! I added more Sriracha to heat it up.

Hi Victoria, you can use tofu whichever way your prefer it. You can just cut it up and toss in the cubes, or use cooked tofu if you like a firmer texture. I often bake it in the oven or steam the water out of it by pressing it against a medium hot skillet before adding it to recipes. The great thing about tofu is that it's versatile and doesn't require a lot of prep.

This was so tasty! I grated a couple carrots to simmer with the bell peppers. I added more chili sauce and crumbled some crackers on top in my bowl. It was delightful

This is a quick and tasty stew!

I like the magazine.

This is awful! Thin, tasteless sauce, globby tofu. As Gordon Ramsey would say; 'Complete ####!" I was going to subscribe to your magazine, but if this is the best you can do, forget it!

Good recipe especially to warm up on a cold winter day. I made some changes others might enjoy. Substitute 16oz of crushed tomatoes for the roasted peppers. Used Gochujang (Korean chile paste) 1Tbsp for the chile paste. Added about 4oz mushrooms, sliced. Sauteed mushrooms and peppers before adding them to broth. Added soy sauce and five spice powder and let simmer.

Loved this recipe! Added some lemon pepper and Penzeys Northwood Fire seasoning. Served over jasmine rice with extra samba, and vegan butter.

I love this recipe. I used siriracha . It froze very well for the next weeks lunch. I shared the recipe with several co workers because it smelled so good!