Shefu tofu or regular tofu x 1 packet
2 cups chopped Kale
1 cup chopped organic tomatoes
1 teaspoon red thai paste
4 cloves crushed garlic
1 diced red onion
2 tablespoons olive oil
2 x chopped red hot chilli peppers
1 tablespoon agave syrup
4-6 cups cold water
1 teaspoon turmeric
1/2 cup chopped cilantro
1 tablespoon miso paste
Method of cooking
1- In a big soup pan add the olive oil and turn up the heat.
2- Add the garlic, tofu, Kale, onion, chilli peppers, cilantro and turmeric and stir until golden brown.
3- Mix in the tomatoes thai paste, agave syrup and miso stir for a minute longer then add the water.
4- Bring the soup to boil then turn the heat down low and simmer for 30-45 minutes then serve. Enjoy!