Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Creamy tofu tomato soup

The sun is out! 

It's still chilly BUT the sun is out here and with it are brightening spirits... and a sense of needing to spring clean the house!  Anyone else with me there?

Regardless of the sun, it is still not quite the season for summery salads and I still have lots of soups going down in the kitchen.

This little super quick dish is a nice way to get some high protein in your diet without needing to add beans and lentils as I would usually. It's super light and creamy and makes for a nice change, perfect for the changing seasons! I don't really use tofu that much, sometimes it ends up in baked good like this turtle cheesecake (yum!) and simple baked tofu which I love and don't make nearly enough. Tofu is often seen as a controversial ingredient in terms of it processed nature and source of intolerance on sensitivity fir some, but I think it's a very useful source of protein every now and again. I have beans a plenty the rest of the time! :-)

I topped this soup with my carrot pickle which was delicious, but you could top it with roasted chickpeas, sauerkraut or whatever takes your fancy really. Or top it with nothing at all.  

What's favourite dish to whip up as the seasons change?

Recipe: Creamy tomato tofu soup

Serves 2

Ingredients

  • ½ pack silken tofu - drained
  • 1 tbs cashew or almond butter (optional for extra creaminess)
  • 4 large tomatoes
  • 1tsp Indian spices (I used a mix or garam masala and cumin) you could also use a ready made paste.
  • 2 garlic cloves- crushed
  • ½ cup boiling water
  • 1 small onion- sliced finely
  • 1 cup of veg of choice- good options are peas or sliced courgette.
  • large handful of spinach or massaged kale- optional
  • Topping of choice

Method

Cook the onion and courgette if using for about 4 mins in a medium sauce pan with a dash of oil or just sauté in a little water. Meanwhile, blend the tofu, cashew butter (if using) and tomatoes together with the spices and garlic until smooth.

Add the tofu blend and all other ingredients (inc kale/peas if using) to the sauce pan, bring to the boil and simmer for 5 mins until heated through and veggies cooked.

Serve immediately with a dollop of topping as desired.


I'd love you to join me in other places too!  

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers  plus me FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  Day to day you can always find me in these places:

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF