Quick Zucchini Edamame Soup with Tofu

Instructions

1. Boil the edamame in water, then let it cool slightly. While cooling, grate the two small zucchinis.
2. Once cool enough to handle, peel the edamame seeds right over the grated zucchini.
3. Heat 1 tbsp of olive oil in a cast iron pan. Add a few cumin seeds and let them crackle (if using).
4. Add the grated zucchini and peeled edamame. Sauté for 3–4 minutes over medium to high heat until the moisture from the zucchini has dried out.
5. Stir in the basic spices: salt, cumin coriander powder (optional), turmeric, garlic powder, and paprika (optional). Sauté for one more minute.
6. Mix in 1 tsp of tomato paste and the sliced habanero (optional). Cook for 2 minutes.
7. Pour in 1.5 cups of water and bring the mixture to a simmer.
8. Once boiling, stir in the ~50g of grated tofu.
9. Simmer for an additional 1-2 minutes and serve hot!