Curried tofu soup

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Adjust Servings:
820 g Natural tofu cubes Jalotofu
500 g Kidney beans canned
3 l Water
1200 g Root vegetable chunks frozen
1000 g Diced potatoes cooked
200 g Diced paprika
80 g Tomato paste
50 g Vegetable bouillon powder
20 g Crushed garlic
5 g Curry powder
3 g Crushed black pepper
1 g Smoked paprika powder
8 g Iodised salt
5 dl Oat cooking cream
30 g Parsley

Nutritional information

205,95 kJ / 49,22 kcal
1,70 g
0,37 g
Saturated fat
5,27 g
1,58 g
2,22 g
0,56 g

Curried tofu soup




Portion size: 350 g
Yield from 20 portion recipe: 7.000 kg


Allergens: soy, gluten
Menu labels: Vegan, Dairy-Free, Contains soy, Contains garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

Carbon footprint per portion (350 g): 0.3 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Cold preparation instructions

Cut the tofu into cubes. Rinse and drain the beans.

Measure all the ingredients except the oat cooking cream and parsley into a GN container. Cook in the oven using the combination function (50 % steam) at 140°C, stirring occasionally, until the temperature of the food reaches +80°C.

Add the oat cooking cream and parsley and continue heating for a few minutes. Taste to check the flavour.

NOTE! To get the best results, add in the water as late in the process as possible.

During cold preparation, the temperature of the food before heating must stay under +6°C.

The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.

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