Meatless Mulligatawny Soup

Heat 1½ tablespoons oil over medium high in a medium Dutch oven. Add half the tofu, cook relatively undisturbed, turning as each side turns golden, 4–5 minutes. Cook until golden on the other side, another 4–5 minutes. Remove to a bowl or baking sheet lined with 2 layers of paper towels and season with salt and pepper. Add 1½ more tablespoons oil to the pan, heat, and fry remaining tofu in the same manner.

Add remaining 2 tablespoons oil to any oil remaining in the pot and heat. Add onion, carrot, and celery and cook until just softened. Add garlic, ginger, curry powder, and cayenne and cook about 1 minute, until fragrant but not burned. Pour broth in and bring to a boil over high heat. Reduce to a simmer for 5 minutes.

Add apples, and simmer about 10 minutes more. Stir in rice, then reduce heat to low. Add coconut milk and stir to combine, then season with salt to taste and lots of fresh ground pepper.

Serve in bowls with the tofu plus any garnishes you like, such as yogurt or sour cream, cilantro, lime, and red or green onions, or pickled red onions as shown.