Tomato Tofu Soup brings soft tofu and juicy tomatoes together in a light, savory broth. A little garlic and soy sauce give it depth without hiding the fresh tomato flavor. It takes just 30 minutes and uses one pot. Add a bowl of rice, and you have a simple, cozy meal.
Why I Love This Recipe
This soup has a lovely balance of bright tomato flavor and mild, tender tofu. Cooking the tomatoes before adding broth helps them soften and release their juices. The short ingredient list also makes this an easy meal to fit into a busy day.
- Simple ingredients: Fresh tomatoes, tofu, and a few pantry basics do most of the work.
- Gentle texture: The tofu stays soft while the tomatoes melt partly into the broth.
- One-pot cooking: There is little cleanup after dinner.
- Easy to pair: Rice turns the light soup into a more filling meal.
What You’ll Need
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Pot Size: 4-quart pot
Ingredients
- 1 tablespoon neutral oil, such as canola oil
- 1 small onion (about 4 ounces), finely diced
- 2 garlic cloves, minced
- 1 pound ripe tomatoes, cored and cut into narrow wedges
- 4 cups low-sodium vegetable broth
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 14 ounces medium-firm tofu, drained and cut into 3/4-inch cubes
- 2 tablespoons thinly sliced scallion greens, for garnish
Tools You Need
- Deep round 4-quart brushed stainless steel pot with a rolled silver rim, two riveted open loop handles, and a matching flat stainless steel lid
- Wooden spoon
- Wooden cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Deep soup bowls
How to Make Tomato Tofu Soup
Have the vegetables and tofu cut before you start so the cooking goes smoothly.
Step 1: Soften the Aromatics
Heat 1 tablespoon neutral oil in the 4-quart pot over medium heat.
Add 1 small onion (about 4 ounces), finely diced, and cook for 3 minutes, stirring often, until softened and slightly translucent.
Stir in 2 minced garlic cloves and cook for 30 seconds, just until fragrant.
Step 2: Cook the Tomatoes
Add 1 pound ripe tomatoes, cored and cut into narrow wedges, and stir to coat them in the oil and aromatics.
Cook over medium heat for 5 minutes, stirring gently, until the wedges soften and release red juices. Keep some wedge shape rather than crushing everything into a paste.
Step 3: Build the Broth
Pour in 4 cups low-sodium vegetable broth and stir in 1 tablespoon reduced-sodium soy sauce, 1 teaspoon granulated sugar, 1/4 teaspoon fine salt, and 1/4 teaspoon ground pepper.
Bring to a gentle simmer over medium-high heat, allowing about 3 minutes, then lower the heat and simmer uncovered for 3 minutes.
The broth should taste savory and gently tangy, with small bubbles rather than a rolling boil.
Step 4: Gently Heat the Tofu
Slide 14 ounces drained medium-firm tofu, cut into 3/4-inch cubes, into the broth.
Stir once with care, then simmer gently for 5 minutes, until the tofu is heated through. Avoid hard boiling or repeated stirring, which can break the cubes.
Turn off the heat. The soup should stay brothy, with tender tomato pieces and intact tofu cubes.
Step 5: Garnish and Serve
Divide the soup evenly among 4 deep bowls, giving each bowl a fair share of the tofu and tomatoes.
Scatter 2 tablespoons thinly sliced scallion greens over the bowls, using 1/2 tablespoon per serving.
Serve with cooked white rice on the side, if you like, for a more filling meal.
Why This Recipe Works (Quick Science)
Cooking the tomatoes in oil first softens their flesh and releases juice into the pot. This gives the broth a fuller tomato flavor without blending or adding cream. Soy sauce adds savory depth, while a small amount of sugar rounds out the tomatoes’ sharp edge without making the soup sweet.
Medium-firm tofu holds its cube shape but still has a soft bite. Adding it near the end limits stirring and helps it stay intact. A gentle simmer heats it through while keeping the broth clear enough to see the tomato pieces.
Common Mistakes to Avoid
- Using bland tomatoes: Ripe tomatoes bring the best balance of sweetness and tang. Pale, hard tomatoes may need longer to soften.
- Boiling too hard: A rolling boil can knock the tofu apart. Keep the heat low once the broth simmers.
- Pressing the tofu heavily: Drain it, but skip a long press. This soup benefits from moist, tender cubes.
- Stirring too much: Fold the tofu in gently and leave it mostly undisturbed.
- Adding scallions too early: Add the greens at serving time so they stay fresh and bright.
What to Serve With Tomato Tofu Soup
Cooked white rice is a natural choice. Serve it in a separate bowl so each person can add a spoonful to the soup or eat it alongside. For a larger spread, add a simple cucumber salad or sautéed greens. These sides are optional and are not included in the nutrition estimates.
Substitutions and Variations
- Tofu: Firm tofu works if you prefer a sturdier bite. Silken tofu is more delicate; slide it in carefully and avoid stirring.
- Tomatoes: Use 1 pound canned whole peeled tomatoes with their juices in place of the fresh tomatoes. Break them into rough pieces before adding them; the broth will be a little fuller.
- Soy sauce: Use the same amount of reduced-sodium tamari if needed, checking the broth and tamari labels for your dietary needs.
- A little heat: Add a pinch of chili flakes with the garlic if you enjoy a spicy edge.
Make-Ahead Tips
You can dice the onion, cut the tomatoes, and cube the tofu earlier in the day. Keep them covered and chilled in separate containers. Slice the scallion greens just before serving for the freshest texture.
Macros Information
Estimated per serving, based on 4 servings, including scallion garnish but excluding rice and other optional sides. Values vary by tofu and broth brand.
- Calories: 155
- Protein: 11 g
- Carbohydrates: 12 g
- Fat: 8 g
- Saturated Fat: 1 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 650 mg
Frequently Asked Questions (FAQ)
Q: What kind of tofu works best?
A: Medium-firm tofu gives a tender bite while holding its shape. Firm tofu is a good choice if you want cubes that are easier to handle.
Q: Do I need to press the tofu?
A: No. Drain off the packing liquid and cut it gently. Extra moisture is welcome in a broth-based soup.
Q: Should I peel the tomatoes?
A: You can leave the skins on. If tomato skins bother you, use peeled tomatoes instead.
Q: Can I use cherry tomatoes?
A: Yes. Use 1 pound halved cherry tomatoes in place of the tomato wedges. They may take a little longer to break down, and the skins will be more noticeable.
Q: Is Tomato Tofu Soup vegan?
A: This version uses vegetable broth and has no animal ingredients. Check the broth and soy sauce labels when buying them.
Q: Why is my soup too sour?
A: Tomatoes vary in acidity and ripeness. Let the tomatoes soften fully before adding broth. The measured sugar helps round out the flavor, but it will not hide very tart tomatoes.
Q: Can I make the broth thicker?
A: For a fuller tomato texture, gently press a few softened tomato wedges against the side of the pot before adding the tofu. This version is meant to stay brothy rather than creamy.
Q: Can I leave out the scallions?
A: Yes. They add a fresh finish, but the tomato and tofu base still works without them.
Final Thoughts
Tomato Tofu Soup is a simple way to turn a few everyday ingredients into a comforting meal. Keep the simmer gentle, let the tomatoes soften, and finish each bowl with fresh scallion greens. Leave a comment with your favorite way to serve it. Happy cooking!
