First, you are going to prep your tofu for this delicious coconut curry soup. Remove the tofu from the package, drain liquid. Insert tofu into the press. Tightening the handles gently and press tofu for 10-15 minutes, tightening every 4 minutes as necessary. Drain liquid, set tofu aside.
In a large pot, over medium heat, warm the oil. Then saute the onion, ginger, leek, mushrooms, carrots, peas and cabbage.
Next, add in the red curry paste, coconut milk, broth and potatoes. Bring to a boil, boil until potatoes are soft.
Add kale to soup, let the heat from the soup, soften the kale.
Using an immersion blender (or spoon hot soup into a blender) blend/pulse the mixture to make it smooth.
In a skillet over medium heat, saute the tofu (cut it into bite sized pieces) until golden brown. When golden add the tofu to the blended soup.
Garnish with more shredded cabbage and cilantro if you wish! ENJOY!