Spicy Tofu Stew

Spicy Tofu Stew

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.

  • 6Servings


  • 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.

Nutrition Information

  • Calories: 114
  • Carbohydrate Content: 12 g
  • Fat Content: 4 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 322 mg
  • Sugar Content: 3 g