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Kind Vegan

Mushroom Tofu Bell Pepper Soup (Easy Vegan Protein Soup)

5 from 3 votes
A light, comforting vegan mushroom tofu soup made with bell peppers, black pepper, and fresh lemon juice. This easy, high-protein plant-based soup is perfect for a healthy lunch or light dinner and comes together in under 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Soup
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup chopped mushrooms
  • ¼ cup chopped bell pepper
  • 1 cup firm tofu sliced
  • 1 tablespoon oil
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon corn flour
  • 1 tbsp chopped ginger
  • 2 tbsp cilantro chopped
  • Salt to taste
  • 2-3 cups water

Method
 

  1. In a small bowl, mix the corn flour with 2–3 tablespoons of water to form a smooth slurry. Set aside.
  2. Heat oil in a saucepan over medium heat.
  3. Add the chopped mushrooms and sauté for 2–3 minutes, until they soften and release their moisture.
  4. Remove the mushrooms from the pan and set aside.
  5. In the same pan, add the bell pepper and sauté until crunchy, then set aside.
  6. In the same pan, add the sliced tofu and sauté for 2–3 minutes.
  7. Add the chopped ginger and the sautéed mushrooms back to the pan.
  8. Pour in the water and bring to a gentle boil.
  9. Add the tofu and bell pepper.
  10. Reduce the heat and simmer for 5 minutes.
  11. Slowly add the corn flour slurry while stirring continuously.
  12. Add salt and black pepper.
  13. Cook for 2–3 minutes, until the soup thickens.
  14. Turn off the heat and stir in the lemon juice. Serve hot.
  15. Garnish with chopped cilantro while serving.

Notes

  • Use firm tofu to prevent breaking
  • Add grated ginger or garlic for extra flavor
  • Adjust water for thicker or thinner soup consistency
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