Ingredients
For the soup:
300g potatoes, starchy
1 onion
50 g carrots
1 tbsp olive oil
750 ml water
1 tsp vegetable stock powder
1 packet of “Käshew Dip”
1 tbsp nutritional yeast flakes
Salt, pepper, garlic powder and miso paste to taste
For the tofu “bacon”:
200g smoked tofu
2 tbsp soy sauce
3 tbsp heat-stable oil
1 tbsp apple cider vinegar
pinch of paprika
1 level tsp tomato purée
¼ tsp miso paste
Plus:
2-3 tsp pine nuts for topping
From our assortment
INSTRUCTIONS
1. For the bacon alternative, press the tofu between two sheets of kitchen paper until most of the liquid has been removed.
2. Chop the pressed tofu block into small cubes. For the marinade, mix together the soy sauce, oil, vinegar, tomato puree, paprika and miso paste. Put into a sealable box with the tofu cubes, and mix well so that the marinade spreads evenly over the tofu. Leave to stand for at least 30 minutes.
3. Peel the potatoes, carrots and onions, chop them into small pieces, add to a saucepan and fry in the frying oil over a medium heat for 3-5 minutes until they are lightly browned.
4. Then pour water in, add the vegetable stock powder, and leave to simmer with the lid on over a medium heat for around 20 minutes until the vegetables have softened. Next, use a hand blender to blitz until creamy.
5. Add the nutritional yeast flakes and cashew dip to the soup while it’s still hot, and blitz briefly again. Finally, add salt, pepper, garlic powder and – if desired – miso paste to taste.
6. Toast the pine nuts lightly in a non-stick pan without adding any extra oil (be careful – they burn easily!).
7. Remove the pine nuts from the pan, and use the pan to briefly fry the marinated tofu cubes (along with the marinade).
8. Serve the soup in small bowls or plates and top with the tofu alternative to bacon and with the pine nuts.
