nutritional information

Per 1 1/3-cup serving:

  • Calories: 114
  • Protein: 8 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 322 mg
  • Fiber: 5 g
  • Sugar: 3 g
Vegan Gluten-Free

Spicy Tofu Stew

Spicy Tofu Stew

Serves 6

30 minutes or fewer

Roasted and fresh bell peppers add a hint of sweetness to a satisfying stew that gets extra heat from prepared chile sauce.
  • 1 16-oz. jar roasted red peppers, rinsed and drained
  • 2 Tbs. sambal oelek chile paste or chile-garlic sauce, such as Huy Fong
  • 2 cups low-sodium vegetable broth
  • 1 16-oz. pkg. firm or extra-firm tofu, cut into 1-inch cubes
  • 2 medium bell peppers, thinly sliced (2 cups)
  • 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.

January/February 2014 p.26

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I like the magazine.

Honey Whittaker - 2015-11-14 19:36:44

This is a quick and tasty stew!

Paula - 2015-04-03 20:39:36

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

elaina - 2015-02-11 18:00:34

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.

Elisse - 2015-02-11 03:49:31

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

lisa - 2015-01-05 23:44:54

Try it!

Beth - 2014-12-05 01:53:30


Lisa - 2014-05-25 23:27:55

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

Victoria - 2014-05-15 23:45:17

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!

Ashley - 2014-04-14 12:32:51

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

Trish - 2014-04-07 00:31:09

Thought this sound good and QUICK! Love you, mom

Taylor - 2014-03-28 19:16:44

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.

Denise - 2014-03-26 14:00:33

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!

vt_editor - 2014-02-08 19:03:17

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!

Chloe - 2014-02-08 11:34:31

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

John - 2014-01-29 13:38:15