Serves 4
Directions
- 1Dice the potatoes.
- 2Dice the onions.
- 3Dice the celery.
- 4Add onions and celery to a pot.
- 5Add butter, flour, heavy cream and veggie broth to the pot.
- 6Season with salt and paprika.
- 7Add the diced potatoes to the pot.
- 8Stir everything in the pot.
- 9Cover the pot and let it cook.
- 10Cube the smoked tofu.
- 11Add the cubed tofu to a pan.
- 12Add paprika, agave and a pinch of salt to the tofu.
- 13Sizzle the tofu until golden and caramelized.
- 14Add a handful of cheese to the soup.
- 15Spread butter on toasted bread.
- 16Place the buttered bread in a pan and let it turn golden brown.
- 17Pour the potato soup into a bowl.
- 18Top the soup with spring onions and the caramelized tofu.
Ingredients
- 400 g potato
- 1 onion
- 1 stalk celery
- 2 tbsp flour
- 1 tbsp vegan butter
- 250 ml vegan cream
- 250 ml oat/soy milk
- 400 ml vegetable stock
- 1 handful sprinkled vegan cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tsp nutmeg
- 1 tsp paprika
- 400 g smoked tofu
- 1 tsp paprika powder
- 1 tbsp agave syrup
- spring onions
- chili flakes
Equipment
knifecutting boardpotspoonfrying panspatula
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