Culiflower soup & Tofu
GETTING READY FOR COOKING
Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hour
Servings: 4 Dietary Info: Vegan, Gluten-Free (if using tamari)
This soup is the definition of comfort in a bowl. Silky smooth from blended cauliflower and potato, it’s a simple yet deeply satisfying dish that is elevated by a topping of sweet, savory, and crispy baked tofu.et-savory glazed tofu.
Why You’ll Love This Recipe:
✔ Ultra creamy & Rich – No dairy needed! The vegetables create a naturally luxurious texture.
✔ Simple & Wholesome – Made with straightforward, nourishing ingredients.
✔ Perfect Textural Contrast – The soft soup is complemented by the crispy glazed tofu.
✔ Meal-Prep Friendly – The soup base reheats beautifully for lunches all week.
This Recipe is Ideal for
✔ Quick weeknight dinners
✔ Impressing guests with vegan cuisine
✔ Beginner cooks learning vegan recipes
✔ A warming, comforting meal
Dietary Adaptations
✔ Naturally plant-based and dairy-free
✔ Can be made gluten-free by using tamari instead of soy sauce.
More Key Details
This dish is incredibly budget-friendly, turning affordable ingredients like cauliflower, potatoes, and tofu into a elegant and satisfying meal.
It’s a highly nutritious choice, providing a good source of plant-based protein from the tofu and plenty of vitamins and fiber from the vegetables. The soup itself is light yet filling.
Preparing this meal is a simple and efficient process. The soup requires minimal hands-on time, mostly just simmering, while the tofu bakes in the oven. This recipe is highly adaptable; you can add herbs like thyme or rosemary to the soup, or adjust the glaze on the tofu to be more savory or more sweet.
This foolproof recipe delivers fantastic flavor and texture with minimal effort. The leftover soup will thicken in the fridge; simply thin it with a little vegetable broth or water when reheating.
Let`s start with the process
1. Prep the Tofu
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the tamari, agave syrup, sesame oil, maple syrup, and garlic powder. -
Add the pressed tofu cubes and gently toss to coat evenly. Spread the tofu in a single layer on the baking sheet. Bake for 20-25 minutes, tossing halfway through, until golden brown and crispy
2. Sauté the Aromatics
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While the tofu bakes, heat the oil in a large pot over medium heat.
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While the tofu bakes, heat the oil in a large pot over medium heat.
- Add the garlic and cook for another minute until fragrant.
3. Simmer the Soup
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Add the cauliflower florets, chopped potatoes, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to a simmer.
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Add Cover and cook for 15-20 minutes, or until the cauliflower and potatoes are very tender and easily pierced with a fork.
4. Blend the Soup
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Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. (Alternatively, let the soup cool slightly and blend in batches in a countertop blender. Return to the pot afterward).
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Stir in a pinch of nutmeg if using. Taste and adjust seasoning with more salt and pepper as needed.
5. Serve
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Ladle the hot soup into bowls. Top each serving with a generous spoonful of the glazed tofu cubes.
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Garnish with fresh chives and a drizzle of olive oil. Serve immediately.
Ingredients
For the Tofu:
- 1 tbsp olive or avocado oil
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1 large yellow onion, chopped
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2 cloves garlic, minced
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1 large head of cauliflower, cut into florets (about 1.5 lbs / 700g)
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2 medium Yukon Gold potatoes (about ½ lb / 225g), peeled and chopped
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4 cups vegetable broth
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½ tsp salt, plus more to taste
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Black pepper to taste
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Optional: pinch of nutmeg
For the Stir-Fry:
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1 block (14 oz / 400g) firm or extra-firm tofu, pressed and cut into ½-inch cubes
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1 tbsp tamari (or soy sauce)
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1 tbsp agave syrup
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1 tsp maple syrup
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1 tsp toasted sesame oil
For Garnish:
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Fresh chives or parsley, finely chopped
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A drizzle of olive oil or vegan cream
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