Tomato Red Pepper Suppe - 2 Schüsseln mit Tomaten und roter Paprika Suppe, darauf Tofu-Chili Spieße, daneben eine Packung Kokos Reis Drink, auf lila HIntergrund

Tomato Pepper Soup with Chili Tofu Sticks

Get spiciness on your plate with this delicious tomato and bell pepper soup! The chili tofu skewers give the soup that certain something and make it a real eye-catcher.

Difficulty

Cost

Preparation Time

60 min.

Waiting Time

20 min.

Ingredients

2 Servings

Print

Soup

  • 1 kg tomatoes
  • 2 piece/s red peppers
  • 1 piece/s onion
  • 200 ml Joya Coconut Rice Drink
  • 1 tbsp olive oil
  • 1 pinch red pepper powder
  • 1 pinch salt
  • 1 pinch sugar

Tofu Sticks

  • 150 g Joya Organic Tofu Natural
  • 1 handful chili flakes
  • 3 tbsp panko breadcrumbs
  • 50 ml Joya Organic Coconut Cuisine
  • 2 tbsp oil

Instructions

    1. Cut the stalk of the tomatoes and boil them briefly until the skin splits open, rinse them in cold water and peel off the skin.
    1. Cut the peppers into large pieces and roast in the oven at 240°C  until the skin is almost black, let it cool briefly and peel off the skin. This gives the soup an aromatic roasted flavor. If you are in a hurry, simply roast the peppers with the onions.
    1. Cut the onion into large pieces and fry in olive oil. Add the tomatoes and peppers and simmer on medium heat for 15 minutes.
    1. Remove the pot from the cooker and puree with a hand blender. Add the coconut rice drink until the soup is creamy.
      Season to taste with salt, pepper and sugar.
  1. Cut the tofu into cubes and marinate in the coconut cuisine (so that the crumbs stick better). Mix the panko breadcrumbs and chilli flakes in the desired proportion - depending on the spiciness - and roll the tofu cubes in them.
  2. Fry them in oil and put the crunchy tofu cubes on skewers to  garnish the soup with them.
     
     

The soup can be enjoyed warm or cold and garnish with herbs or sprouts.

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