By: Kara Parnell
Our recipe for Vegan Taco Soup is, I'm just going to say it...a fiesta in your mouth! This is a great soup for a get together with family and friends, because it is simple to make, super satisfying and full of flavour, and is FUN to eat! With a tasty variety of garnishes to choose from, guests will have fun “souping” up their soup with a spoonful of plain coconut yoghurt, a sprinkle of coriander, a squeeze of lime, and even a few shreds of your favourite vegan cheese.
Servings: 4-6
Prep time: 00:20
Cook time: 00:30
Ingredients
- 350 g. tofu
- 1 tsp. paprika
- 1 tsp. garlic granules
- ½ tsp. cumin
- ½ tsp. turmeric
- ¼ tsp. cayenne
- 1 tsp. salt
- 1 T. coconut sugar
- ¼ C. olive oil
- 2 C. veggie broth
- 1 C. water
- 2 400 g. cans of tomato puree or diced tomatoes
- 2 400 g. cans of black beans
- ½ C. corn, jarred or fresh, cut off of cob
- 2 limes, quartered
- ½ C plain coconut yoghurt
- a sprig or two of fresh coriander
- Organic Corn Chips
Instructions
- Make a dry rub for the tofu by combining chili powder, garlic powder, cumin, turmeric, cayenne, salt, and coconut sugar, in a medium-sized bowl.
- Add Chopped tofu to the bowl and mix with hands until tofu pieces are coated on all sides with a dry rub.
- Heat olive oil over medium heat in a saute pan. Add tofu and cook until golden and crispy on the outside. Remove from pan and set aside.
- In a large pot, combine veggie broth, water, tomato puree, black beans, and corn. Cook on medium-high until comes to a boil, reduce heat to medium-low and let simmer for 15-20 minutes.
- Serve soup with a dollop of coconut yogurt, a few coriander leaves. Scoop with tortilla chips, or if you’re not feeling adventurous, you can always use a spoon. : )
