Meatless Mulligatawny Soup Recipe

Name: Meatless Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Cooking Oil, Divided; 1 package (15 To 16 Oz. Size) Firm Tofu, Pressed And Cut Into 1x1x1/2-inch Cubes; 1- 1/2 teaspoon Sea Salt; 1 teaspoon Ground Black Pepper; 2 cups Diced Sweet Onion; 4 whole Medium Carrots, Quartered Lengthwise And Sliced 1/4-inch Thick; 1 cup Chopped Celery; 3 cloves Garlic, Finely Grated; 1/2 Tablespoons Peeled, Finely Grated Ground Ginger; 1 Tablespoon Curry Powder; 1/4 teaspoons Cayenne Pepper; 6 cups Vegetable Stock Or Broth; 1 whole Large Granny Smith Apple, Peeled And Diced Small; 1 cup Cooked Brown Rice (such As Basmati); 1 cup Full-fat Coconut Milk

Servings: persons

5 Tablespoons Cooking Oil, Divided
1 package (15 To 16 Oz. Size) Firm Tofu, Pressed And Cut Into 1x1x1/2-inch Cubes
1- 1/2 teaspoon Sea Salt
1 teaspoon Ground Black Pepper
2 cups Diced Sweet Onion
4 whole Medium Carrots, Quartered Lengthwise And Sliced 1/4-inch Thick
1 cup Chopped Celery
3 cloves Garlic, Finely Grated
1/2 Tablespoons Peeled, Finely Grated Ground Ginger
1 Tablespoon Curry Powder
1/4 teaspoons Cayenne Pepper
6 cups Vegetable Stock Or Broth
1 whole Large Granny Smith Apple, Peeled And Diced Small
1 cup Cooked Brown Rice (such As Basmati)
1 cup Full-fat Coconut Milk

1
Heat 1 1/2 tablespoons oil over medium high in a medium Dutch oven.
2
Add half the tofu, cook relatively undisturbed, turning as each side turns golden, 45 minutes.
3
Cook until golden on the other side, another 45 minutes.
4
Remove to a bowl or baking sheet lined with 2 layers of paper towels and season with salt and pepper.
5
Add 1 1/2 more tablespoons oil to the pan, heat, and fry remaining tofu in the same manner.
6
Add remaining 2 tablespoons oil to any oil remaining in the pot and heat.
7
Add onion, carrot, and celery and cook until just softened.
8
Add garlic, ginger, curry powder, and cayenne and cook about 1 minute, until fragrant but not burned.
9
Pour broth in and bring to a boil over high heat.
10
Reduce to a simmer for 5 minutes.
11
Add apples, and simmer about 10 minutes more.
12
Stir in rice, then reduce heat to low.
13
Add coconut milk and stir to combine, then season with salt to taste and lots of fresh ground pepper.
14
Serve in bowls with the tofu plus any garnishes you like, such as yogurt or sour cream, cilantro, lime, and red or green onions, or pickled red onions as shown.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 Tablespoons Cooking Oil, Divided, 1 package (15 To 16 Oz. Size) Firm Tofu, Pressed And Cut Into 1x1x1/2-inch Cubes, 1- 1/2 teaspoon Sea Salt, 1 teaspoon Ground Black Pepper, and more.

Yes, Meatless Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatless Mulligatawny Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions