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Dinner recipe · from the recipe book

Chipotle-Style Coconut Tofu Fideo Soup

A smoky, tomato-red coconut broth with toasted thin noodles, tender carrot and celery, golden tofu cubes and a bright finish of lime and cilantro.

Chipotle-Style Coconut Tofu Fideo Soup

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 6 oz170 gPasta, drythin noodles such as fideo or angel hair, broken into 1-inch pieces
  • 2 tbsp27 gCanola oildivided
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 3¼ cups720 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Prep first: press and cube the tofu, break the pasta, dice the onion, carrot and celery, mince the garlic and jalapeño, chop the cilantro and dice the avocado.
  2. Heat one-third of the canola oil in a Dutch oven over medium-high heat. Add the tofu and cook, turning occasionally, until golden on several sides, 8 to 10 minutes. Transfer the tofu to a plate.
  3. Add another third of the canola oil to the pot over medium heat. Add the broken pasta and stir until toasted and deep golden, 2 to 3 minutes. Transfer the pasta to a bowl.
  4. Add the remaining third of the canola oil, then the onion, carrot and celery. Cook, stirring, until softened, about 6 minutes.
  5. Stir in the garlic, jalapeño, tomato paste, cumin, smoked paprika and oregano and cook for 1 minute until fragrant.
  6. Add the canned tomatoes and vegetable broth, scrape up any browned bits and bring to a boil. Simmer for 5 minutes.
  7. Stir in the toasted pasta and simmer until tender, about 5 minutes.
  8. Stir in the coconut milk, the browned tofu and the salt and heat through gently for 2 minutes without boiling hard.
  9. Turn off the heat and stir in the lime juice. Ladle into bowls and top with the cilantro and avocado.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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