Tofu Xpress

Creamy Satay Soup with Tasty Baked Tofu

Creamy Satay Soup

As I write this, I’m deliriously tired. I haven’t been so sleep deprived since my kids were newborn babies. Instead of having a wonderful Christmas with my parents, we all contracted a very severe flu. I’ve been on a near 24 hour watch nursing my children through a case of influenza that nearly put one child in hospital because for several days they couldn’t keep anything down, not even water.

To make things worse I used the internet to do all our Christmas shopping and had “Santa” deliver everything on the lists to my parent’s home (5 hours away) instead of ours.  So our Christmas was very bleak and dismal indeed. I tried to pull a Christmas Eve miracle with goods and groceries from the local store. Thank goodness my children were too delirious to care much about what was under the tree, but I was angry and miserable. How could this happen on Christmas?

Needless to say, it took me a bit to get into the Christmas Spirit. I realize we are a very fortunate family and have more than many in the world. I’m a stay at home mom and have been able to care for my children and give them comfort when they needed it most. Neighbors dropped off special gifts for them and have called to check on us regularly. We’ve had some relapses and are slowly recovering. Today we had this glorious soup (the only blog worthy meal I’ve created in the last 10 days).

Close up

Creamy Satay Soup with Tasty Baked Tofu

For the Creamy Satay Soup:

  • 1 diced onion
  • 1 diced carrot
  • 1 diced red bell pepper
  • 2 cloves minced garlic
  • 2 T. minced fresh ginger
  • 4 C. vegetable stock
  • 1/2 C. brown basmati rice
  • 1/4 C. chopped cilantro
  • 2 T. agave
  • 2 T. soy sauce
  • 2 T. lime juice
  • 2 t. curry powder
  • 1/2 C. natural chunky peanut butter
  • 1 can coconut milk

Baked TofuThis might be the best tofu I’ve ever eaten! Even the “not fans of tofu” people will drool over it.

For the Tasty Baked Tofu:

  • 1 block extra firm tofu
  • 1/4 C. organic ketchup
  • 2 T. agave
  • 1 T. olive oil
  • 1/2 t. ground black pepper
  • 2 T. soy sauce
  • 1 T. apple cider vinegar
  • 1 t. sriracha hot sauce
  • 1 clove minced garlic
  • 1 t. minced ginger
  • 2 T. chopped cilantro
  • 1 t. liquid smoke (optional)

Tofu PressOne of my favorite Christmas presents! The insanely awesome Tofu Xpress

Method: First press the tofu for 30 minutes or so to remove liquid (this can be done before prep and initial cook time). In a large pot, water saute the veggies for the soup until the onion is translucent. Add all other ingredients to the pot and bring to a boil over medium-high heat. Once boiling, put the lid on the pot and reduce heat to a simmer. This will need to simmer for about 45 minutes. While the soup is simmering, preheat the oven to 425 degrees. Remove tofu from the press and slice into pieces. Put all the marinade ingredients in a small lidded jar and shake til combined. Put tofu back into the press and pour marinade over it.


Let absorb flavors for a few minutes, then pour out tofu and marinade onto a baking sheet (mine is lined with a knock off silpat).

Tofu on Tray

Put tofu into the oven and bake for 20-25 minutes, turning once during baking.

Serve tofu over the top of the soup and garnish with some crushed peanuts and chopped cilantro if desired.

Creamy Satay Soup-001


This recipe is featured on the Virtual Vegan Linky Potluck