I’ve been vegetarian for a very long time, like maybe 25 years.  I know how non vegetarians generally react to the word “Tofu.”  Ugh.  That white stuff?  How can you stomach it?  I don’t mind a little in Chinese food, but apart from that–yeck!

I’m here to tell you you’re gonna like it in spite of yourself in this amazing soup.

(Don’t get me wrong, I don’t serve this for breakfast at the Blue Collar, but I’m tempted to add it to the menu and see if anyone’s brave enough to try it.  Any bets??)

GOLDEN GINGER TOFU SOUP

Drain 1 package of regular tofu, wrap in towel, and put something heavy on it to force it to drain

Chop up a big onion, heat 2 Tbsp. oil in a soup pot, add onion plus 2 Tbsp. Thai curry paste

(I use Patak’s medium curry paste.)

Add 2 Tbsp. or more grated fresh ginger

Let onion and ginger get friendly and soften, then pour in:

900 ml. vegetable broth, 1 tin cocoanut milk, and 1 Tbsp. sugar or honey

Cut the drained tofu in chunks and add it

Add 12 ounce pkg. frozen vegetable stir fry mix, about 4 cups

(Or you can chop up fresh stuff)

Bring to boil

Cook about 8 to 10 minutes.

Maybe don’t mention the tofu part, and just call it Golden Soup!