Coconut Ginger Tofu and Rice Soup

This Coconut Ginger Tofu and Rice Soup is the ultimate vegetarian-friendly cozy meal. it’s a creamy comforting soup full of nourishing ingredients like tofu, kale, and coconut milk. It all comes together with affordable pantry staples in under 30 minutes, making it perfect for busy nights when you want something warm and satisfying without the fuss. This recipe is part of my November 2025 Budget Grocery Series.

Coconut Ginger Tofu and Rice Soup ingredient notes:

Tofu: Tofu is our vegetarian protein of choice for this soup. It’s inexpensive, versatile, and soaks up all the delicious coconut-ginger flavor. It’s cooked ahead in the pot, then added back in at the end to serve to minimize sogginess. It’s important to press the tofu so it stays as firm as possible, or swap for an extra firm high-protein block.

Coconut Milk: Half a can of coconut milk gives this soup the creamy, rich texture. It’s my favorite way to make a dairy-free soup that still hits the spot. You can swap it for light cream if you do not need to eat dairy-free.

Kale: This recipe works with either tuscan or shredded curly kale. Either wilt down at the end for a pop of color and a veggie boost. Kale is an easy and inexpensive way to boost fiber in a meal without making things too complicated.

Fresh Ginger: Fresh ginger brings warmth and a little zing that makes this soup extra comforting and seasonal for late fall and early winter. Ginger also supports your immune system and digestion! If you’re sensitive to the taste, use just half the amount called for.

Coconut Ginger Tofu and Rice Soup

Recipe by Jenn Lueke

4.9 from 38 votes

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

35

minutes

This Coconut Ginger Tofu and Rice Soup is the ultimate vegetarian-friendly cozy meal. it’s a creamy comforting soup full of nourishing ingredients like tofu, kale, and coconut milk. It all comes together with affordable pantry staples in under 30 minutes, making it perfect for busy nights when you want something warm and satisfying without the fuss. This recipe is part of my November 2025 Budget Grocery Series.

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Ingredients

• 14 ounce firm tofu block

• 1 tablespoon olive oil

• kosher salt

• ground black pepper

• 1/2 large yellow onion, diced

• 4 large carrots, diced

• 4 celery ribs, diced

• 4 garlic cloves, minced

• 1/2 teaspoon chili powder

• 1/4 teaspoon red pepper flakes (optional)

• 1 tablespoon fresh ginger, peeled and minced

• 1/2 cup jasmine rice, rinsed

• 32 ounces low-sodium vegetable or chicken broth

• 3/4 cup full-fat coconut milk (about half of a well-shaken 13.5-ounce can)

• 2 1/2 cups tuscan or curly shredded kale (about 4 ounces)

• thinly sliced green onion, to garnish

• toasted sesame oil, for serving

Directions

• Wrap the tofu block in a clean kitchen towel or paper towels and press with a heavy object (or tofu presser) for 20 minutes to release the liquid. Cut into about 32 evenly sized 1/2-inch cubes.
• Heat the olive oil in a large pot or dutch oven over medium heat until shimmering. Add the tofu cubes, plus a few pinches of salt and black pepper and spread out into a single layer. Cook without moving until lightly browned, about 3 minutes, then flip each cube and cook for another 3 minutes. Remove from the pot and set aside.
• In the same pot with the oil from the tofu (add an additional drizzle if needed), add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots and celery are soft, 7 to 9 minutes.
• Stir in the garlic, ginger, 1 teaspoon salt, 1/2 teaspoon black pepper, chili powder, and red pepper flakes, if using, and cook until fragrant, about 2 minutes. Add the rice and toast in the vegetables and spices for another 2 minutes, stirring often.
• Add the broth and coconut milk, increase the heat to medium-high, and bring to a boil. once boiling, reduce the heat to medium low and simmer until the rice is cooked, about 10 minutes. Mix in the kale and tofu and cook until the kale is fully wilted, about 2 minutes.
• To serve, divide evenly among four bowls and top each with a sprinkle of green onion and drizzle of toasted sesame oil.

Notes

• Store it: For optimal results, refrigerate the tofu separately and soup in separate sealed containers and combine when reheating. Alternatively, store together. With this method, the tofu will absorb liquid and it will affect the texture when reheated.
• Reheat it: Microwave until warm, about 2 minutes or return to a saucepan over medium-low heat and heat until warm, about 10 minutes.
• Tofu: Swap for shredded rotisserie chicken or cooked and shredded chicken breast or thighs.
• Ginger: Swap for ground ginger. Use 1 teaspoon for every tablespoon of fresh ginger. If you’re sensitive to the taste, use just half the amount called for.
• Coconut milk: Swap for light cream.

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