Thai Tofu, Butternut Squash, and Eggplant Soup

Thai Tofu, Butternut Squash, and Eggplant Soup
Serves 4-6

2 tbsp olive oil
14 oz extra firm tofu, pressed and cut into 1-inch cubes
salt and black pepper, to taste
2-3 T Thai red curry paste
4 scallions, thinly sliced
1 tsp minced ginger
1 medium butternut squash, seeded, peeled and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 (15 oz) can coconut milk
4 cups vegetable broth
2 Tbap soy sauce, 2 Tbsp fish sauce
1 jalapeno, thinly sliced
sriracha

1. In a large pot over medium heat, heat the olive oil. Add in the tofu and a pinch of salt. Cook until
starting to brown, stirring frequently, about 5-6 minutes. Add the Thai red curry paste, scallions,
and ginger to the pot. Saute for 1-2 minutes, stirring frequently.
2. Stir the butternut squash and eggplant into the pot. Add in the coconut milk and vegetable broth,
scraping the bottom of the pot to release any brown bits. Bring to a boil and then lower the heat,
simmering for 15-20 minutes or until squash and eggplant are cooked through. Stir in soy
sauce. Season to taste with soy sauce, salt, and black pepper.
3. Serve garnished with jalapeno slice