Step 1

You'll need to freeze and then thaw the tofu ahead of time. Once you have thawed it, drain and press it.

Step 2

Once ready to make the soup, preheat the oven to 425 degrees(F).

Step 3

Then break the block of tofu into small chunks and put them in a medium sized mixing bowl.

Step 4

Sprinkle the tofu with the garam masala, salt and corn starch. Then drizzle the olive oil on top. Toss to coat the tofu evenly.

Step 5

Spread the tofu onto a sheet pan lined with parchment paper or a silicone mat. Bake for 15 minutes, toss then bake for 15-20 more minutes or until the tofu is firm and golden brown.

Step 6

While the tofu is baking, start the soup. Heat the oil on medium high in a large soup pot.

Step 7

Add the onion and garlic. Then sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes.

Step 8

Then add the garam masala, ginger, cumin, turmeric, cayenne and cinnamon. Stir to combine the spices with the garlic and onions. Simmer for another minute to cook the spices.

Step 9

Add a pinch of salt.

Step 10

Now, pour in the vegetable broth and crushed tomatoes. Stir to combine.

Step 11

Bring to a simmer, then reduce heat to low and add the coconut milk and the agave.

Step 12

Stir to combine and then season with another pinch of salt.

Step 13

Simmer for about 15 minutes, stirring occasionally.

Step 14

Taste and adjust seasonings, you may need a few more pinches of salt.

Step 15

Once the tofu and soup are done, serve a bowl of the broth with the tofu sprinkled into it.

Step 16

It is also delicious served with a little chutney. I like to use mango!