Craving Indian food? Tofu Tikka Masala Soup to the rescue!

I've been craving Indian food for the last couple weeks so I was really excited to make this soup.  It is truly delicious.  Josh couldn't wait until tomorrow to have some, so he served himself up a big bowl as an afternoon snack.  He LOVED it!   I used hot curry powder, so our soup had a little kick ... YUM!

Prep Time: 10 minutes

Bake time: 35 minutes
Yield: 4 servings

Ingredients:
2 tablespoons safflower oil, divided
1 package sprouted tofu, drained and cut into small cubes
1/2 teaspoon curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
a few grinds of black pepper

1 small onion, chopped
2 cloves garlic, peeled and minced
2 teaspoons fresh ginger, minced
1 teaspoon curry powder
1 teaspoon garam masala
2 tablespoons flour
2 cups vegetable broth
28 ounces diced tomatoes (I use the 26 ounce box of Pomi diced tomatoes)
1 cup of your favorite rice
1/3 cup coconut milk (5 ounce can, if you can find it)
2 tablespoons of soy creamer (if desired, for extra creaminess)
1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste

Instructions:

1. In a large bowl, toss the cubed tofu with the first five spices and 1 tablespoon of oil until evenly coated. 
2. Pre-heat the broiler in your oven to 500 degrees.  Spread the tofu cubes evenly on the baking sheet or aluminum foil and place on the medium rack.  Broil for 10 to 15 minutes until they begin to dry out and become firm (checking often to make sure they don't get too brown).  Flip over the cubes and broil for an additional 5 minutes until they are just as firm as the opposite side.  Once evenly broiled, remove from the oven and set aside.
3. Add the remaining oil to a stock pot on medium heat. Add the onions and cook until soft and golden. Add the garlic and ginger. Cook until fragrant (just a minute or two). 
4. Sprinkle in the curry powder, garam masala, and flour, stirring to coat the onion mixture until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth, the tomatoes and the tofu. Turn heat to high, bring to a boil, stirring frequently, then return heat to medium low.  Allow the soup to simmer for 15 minutes.
5. Turn heat to low and add the coconut milk and soy creamer. Taste, and adjust for salt and pepper.  Stir in the cilantro and ladle into serving bowls with a scoop of rice.

This recipe was modified from the Soup Addict blog to be a vegetarian dish.

http://soupaddict.com/2011/12/tikka-masala-soup/