Mexican Tortilla Soup with Kidney Beans and Crispy Tofu

A spicy, filling soup with kidney beans, crispy tofu and corn that contains no animal ingredients at all. Fresh lime and coriander add freshness, avocado adds creaminess.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 1 pc Onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 200 g plain firm tofu
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• 0.5 tsp chili powder
• 2 tbsp tomato paste
• 1 can chopped tomatoes
• 1 can kidney beans, drained
• 1 can corn kernels, drained
• 500 ml water
• 2 pc corn tortillas
• 0.5 pc avocado
• 1 pc lime
• 1 bunch coriander
• salt
• pepper

Method

1. Finely dice the onion and garlic. Cut the tortillas into thin strips.
2. Cut the tofu into small cubes, season with salt and fry in 1 tbsp cooking oil in a pan over medium heat until crispy all around. Remove.
3. Heat the remaining cooking oil in the pot and sweat the onion and garlic for 3 to 4 minutes until translucent.
4. Briefly toast the paprika powder, cumin and chili, then stir in the tomato paste and toast for 1 minute.
5. Add the chopped tomatoes and water, bring to a boil and simmer gently for 10 minutes.
6. Add the kidney beans and corn and heat for another 5 minutes. Season with salt and pepper.
7. Toast the tortilla strips briefly in the pan without oil until crispy.
8. Dice the avocado, chop the coriander and cut the lime into wedges.
9. Fill the soup into bowls, sprinkle with tofu, tortilla strips, avocado and coriander, and serve with lime wedges.