Now that it’s officially fall, the time has come for cozy sweaters, hot chocolate, and comforting bowls of creamy soup. Though I’m not a vegan, I make this recipe regularly because it’s delicious, healthy, and inexpensive -- not to mention very easy.
Give it a shot next time you’re looking for the perfect dinner for a chilly evening!
Serves 2 as a main course or 4 as a starter
For the soup:
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 pound cremini mushrooms (or your favourite combination of mushrooms), chopped
- 3 cloves garlic, minced
- 3 Cups water
- 2 Cups cauliflower florets (fresh or frozen)
- 2 Tbsp white miso paste
- 1 tsp chili flakes (omit if you don’t want it spicy)
- ½ Cup full-fat coconut milk
- 1 Tbsp lemon juice
- 1 to 3 tsp soy sauce, to taste (substitute tamari or salt for gluten free)
- Parsley, lemon wedges, and freshly ground black pepper, to garnish
For the tofu:
- 1 block (350 g) extra firm tofu
- 1 Tbsp olive oil
- 2 Tbsp rice vinegar
- 1 clove garlic, minced
- 1 Tbsp sweet chili sauce
- 2 Tbsp soy sauce (substitute tamari for gluten free)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
Make the soup
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onions and mushrooms and cook until some of the mushrooms are starting to brown. This could take awhile as the vegetables will release a lot of water.
3. Add the garlic and cook for another minute until it becomes fragrant.
4. Add the water, scraping any brown bits from the bottom and sides of the pot.
5. Add the cauliflower, miso, chili flakes, and coconut milk, and then simmer for at least 20 minutes, until the cauliflower is soft.
Make the tofu
1. While the soup does its thing, preheat the oven to 350 ℉.
2. Pat the block of tofu dry, then use your hands to crumble it onto a baking sheet. Toss it with the olive oil, and bake for 15 minutes.
3. While it bakes, mix the remaining ingredients in a small bowl to make the sauce.
4. After 15 minutes, pull the tofu crumbles out of the oven. Give them a good stir to break up any clumps, then add the sauce and mix thoroughly.
5. Bake for another 15 minutes, then pull out of the oven and stir again. It should be fairly dry, but it will crisp up more as it cools.
Finish it up
1. Once the soup has cooled a bit, puree it, either by transferring it to a blender or by using an immersion blender.
2. Add the lemon juice and soy sauce to taste. Because the tofu is quite salty and savory, I like to underseason the soup a little bit.
3. Ladle the soup into bowls, top with tofu crumble, chopped parsley, and freshly ground black pepper. Serve with a lemon wedge on the side. A piece of crusty bread from your favourite local bakery would be a welcome addition.