Carrot-Ginger Soup & Spicy Tofu Sandwiches
with Pickled Onions & Tangy Slaw
Calories
:
850 kcalProtein
:
26g proteinTotal
:
45 minutesDifficulty
:
MediumVeggie
Vegan
Allergens:
- Soy
- Wheat
Carrot-ginger soup is blended smooth and finished with a bright splash of vinegar, then ladled into bowls alongside toasted baguettes stacked with golden pan-seared tofu, crunchy Sriracha slaw, and quick-pickled onion. A swirl of basil paste adds a fresh, herby finish to the soup. This pairing delivers bold, tangy contrast between the silky, warming soup and the spicy, crispy sandwich.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit
Onion
12 ounce
Carrot
10 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 ounce
Roasted Onion & Garlic Spread
4 tablespoon
Vegan Mayonnaise
4 ounce
Shredded Red Cabbage
2 teaspoon
Sriracha
2 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 ounce
Ginger Paste
1 ounce
Basil Paste
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories850 kcal
Fat48 g
Saturated Fat6 g
Carbohydrate75 g
Sugar23 g
Dietary Fiber12 g
Protein26 g
Sodium1120 mg
Potassium1090 mg
Calcium400 mg
Iron6.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Wash and dry produce.
- Trim, peel, and cut carrots into ¼-inch-thick pieces. Halve, peel, and thinly slice half the onion; dice remaining onion into ½-inch pieces. Open and drain tofu; press out excess water with paper towels. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin, square planks; eight planks for 4 servings).
2
- Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add carrots, diced onion, salt, and pepper. Cook, stirring occasionally, until veggies are lightly browned and softened, 4-6 minutes.
3
- To pot with veggies, add 2 cups water, roasted onion and garlic spread, half the garlic powder (you’ll use the rest later), and 1 TBSP ginger paste (4 cups water and 2 TBSP ginger paste for 4 servings).
- Bring to a boil, then reduce heat to medium low. Cover and cook, stirring occasionally, until veggies are tender, 14-18 minutes more.
4
- Once veggies are tender, remove pot from heat and carefully transfer soup to a blender or food processor. TIP: If you have an immersion blender, use it to puree soup right in the pot!
- Blend soup until no large pieces remain and mixture is smooth, 60-90 seconds. Blend in a pinch of sugar and 1 tsp vinegar (2 tsp for 4 servings). Taste and season with salt, pepper, and more ginger paste if desired. (If soup seems too thick, add a splash of water.)
5
- While soup cooks, season tofu with salt, pepper, and remaining garlic powder.
- Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook until golden brown, 4-6 minutes per side.
- In a small microwave-safe bowl (medium microwave-safe bowl for 4 servings), combine sliced onion, one packet of vinegar (two packets for 4), a pinch of sugar, and a splash of water. Cover tightly with plastic wrap and microwave until onion is slightly softened, 60-90 seconds.
- Set aside to pickle, stirring occasionally.
6
- In a medium bowl (second medium bowl for 4 servings), combine cabbage, mayonnaise, Sriracha, remaining vinegar, salt, and pepper.
- Halve and toast baguettes. Fill with spicy slaw, tofu, and pickled onion (draining first).
- Divide sandwiches between plates. Divide soup between bowls and garnish with a drizzle of basil paste; serve alongside sandwiches.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The carrot-ginger soup was a clear favorite for most; the tofu sandwich was widely found bland and dry, even with the slaw and pickled onions.
- Ease of prep: The soup is straightforward but requires a blender or food processor — make sure you have one on hand before you start.
- Suggestions: Marinate the tofu before cooking to add more flavor, and consider adding extra spices or a sauce to the sandwich. Some swapped the spicy slaw for mayo and basil paste on the sandwich, which paired better with the soup.
- Leftovers: One customer cooked the cabbage rather than using it raw, which worked well as a personal variation on the sandwich filling.
