For the coconut broccoli soup, divide the broccoli and cook in the vegetable soup for about 5-7 minutes. In the meantime, cut the tofu into small cubes and lightly pat dry with a paper towel.
Heat the coconut oil in a pan and fry the tofu until hot and brown. Puree the broccoli with a blender. Add the coconut milk and bring to a boil briefly.
Season to taste with salt and pepper. Pour the coconut-broccoli soup into plates and garnish with the fried tofu.