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Bowl of rice stewed with tofu and topped with avocado and parsley.

Vegan Asopao Dominicano

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  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Dominican
  • Diet: Vegan


This Asopao Dominicano is hearty and full of flavor even though we aren’t using meat. This vegan soup is perfect to cozy up to during the colder months.



Tofu Seasoning

  • 1 block of super firm tofu or extra firm tofu**, pulled into chunks
  • 1 tsp oregano
  • 2 tsp sazon, divided
  • 1/2 tsp adobo seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce (use gluten-free soy sauce to make gluten-free)
  • Juice of one large lime


  • 12 tbsp avocado oil
  • 1 large onion, diced
  • 2 stalks celery, finely sliced
  • 1 red bell pepper, diced
  • 5 cloves garlic, crushed (about 1 tbsp)
  • 4 tbsp tomato sauce
  • 1/2 tsp dry thyme or fresh thyme
  • 6 cups water
  • 2 vegetable bouillon cubes or 1 tsp better than bouillon (vegan chicken or vegetable works)
  • 1 cup auyama or kabocha squash, diced
  • 1 cup long grain white rice, rinsed and drained
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup frozen peas, optional
  • 1/4 cup frozen corn, optional
  • Salt to taste


  1. Take your pulled tofu chunks and place in a medium sized bowl. Top with seasonings, soy sauce and the juice of half a lime and toss to coat.
  2. Heat your oil in a large soup pot and add your tofu. Sear the tofu, allowing it to lightly brown and crisp up a little bit on all sides.
  3. Add in your onion, celery, and pepper along with a pinch of salt and sauté until the vegetables have softened.
  4. Stir in the garlic, sautéing it until it becomes fragrant. Then pour in the tomato sauce and sauté again for 3-5 minutes to cook the tomato sauce down.
  5. Pour in your water, bouillon, thyme, and squash and bring everything up to a boil.
  6. Once the pot it boiling, add in your rice, cilantro, peas and corn. Bring to a gentle simmer, stirring on occassion to make sure the rice is not sticking to the bottom of the pan.
  7. Allow to cook for 25 minutes or longer depending on how soft you want your rice. You can adjust how soupy it is by adding more water as desired. Adjust seasonings and then serve.


If using extra firm tofu, make sure to press excess water out of it before pulling into chunks.

Stir the rice occasionally. This will prevent the rice from sticking to the bottom of the pot as it cooks.

Cook the rice until your desired doneness. I like my rice to still be tender, but some like it much softer. I have listed the time I used, but feel free to add more water and cook a little longer.

You can add more water to make it more soup-like, but if you like more thick, creamy consistency, you can cook it down as much as you like.

Keep some hot water on hand on the side. I like using my electric tea kettle to keep hot water on hand to add to the soup as needed. Hot water will prevent your rice from cooking slower and seizing.