Smoky Vegan Potato Soup
This is umami-filled and smokier, spicier version of a vegan potato soup, is hearty and cozy with a satisfying, smoky tofu topping.
Servings: 4
Ingredients
For the tofu crumbles:
- 1 teaspoon oil
- 1/2 cup extra firm tofu pressed for 15 minutes and crumbled
- 1 teaspoon maple syrup
- 2 teaspoons soy sauce , use tamari for gluten-free
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the soup:
- 1 teaspoon oil
- 1 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 bay leaves
- 4 cloves garlic finely chopped
- 1/4 teaspoon black pepper
- 1 teaspoon salt divided
- 2 tablespoons all purpose flour or gluten-free all purpose blend
- 2 cups plant-based milk divided
- 3 cups peeled and cubed potatoes, Russet, red, or Yukon gold
To add later:
- 1 teaspoon yellow miso Use chickpea miso for soy-free.
- 2 tablespoons nondairy yogurt or sour cream
- 1/4 teaspoon cayenne optional
For garnish:
- Green onion, pepper flakes, cayenne, or black pepper
Instructions
Make the tofu crumbles:
- Press the tofu if you haven't already for 15 minutes, then crumble into small uneven crumbles (not bigger than half an inch)
- Heat a large skillet over medium high heat, and add the oil. Once the oil is hot, add the tofu and mix in. Cook for 3-4 minutes, stirring, then add in all of the spices, maple syrup, and soy sauce. Mix to coat the tofu with all of the mixture and then continue to cook until the tofu gets a bit crispy on the edges, then remove 2/3 of the tofu from the skillet to use for garnish later.
- You can also bake the tofu. Combine all of the ingredients in a small bowl, then spread on a parchment lined baking sheet and bake at 400° F for 15 minutes or until the tofu is crispy. Move it around at 10 min mark so it crisps evenly. Baked tofu is crispier than skillet version. Then add 1/4 to 1/3 of this mixture in the skillet to make the soup and use the rest for garnish.
Make the soup:
- Add a teaspoon of oil to the same skillet with the tofu over medium heat. Add the onion, celery, carrots and bay leaves and 1/4 teaspoon of salt. Mix well and cook until the onion is starting to turn translucent. Then add the garlic and the black pepper and mix in for a few seconds.
- Add the all purpose flour and cook for a minute to roast the flour, then add in 1/2 cup of the milk and mix in so that all of the flour mixes in and there are no lumps. Then add the salt and rest of the milk slowly and mix in
- Add the potatoes and partially cover and cook for 12-15 minutes or until the potatoes are cooked to preference. Mix well. Mash some of the potatoes, if you like the soup smoother and thicker.
- Add the miso to the non-dairy yogurt or sour cream. You can also add an in a tablespoon or so of warm water to help the miso dissolve quickly . Then mix this and the cayenne, if using, into the simmering soup. Taste and adjust the salt and flavor carefully. You can add a little bit of lemon juice for tang.
- Serve the soup in bowls topped with the reserved tofu crumbles and topped with green onion and black pepper, cayenne, or red pepper flakes along with vegan cheese and other toppings of choice. Serve with garlic bread, sourdough, or flatbread.
Video
Notes
Gluten-free: Use tamari instead of soy sauce.
Nutfree : This recipe is nutfree if you use nutfree non dairy milk and yogurt.
Soy-free: Use coconut aminos instead of soy sauce, Use chickpea miso instead of yellow miso, Use my chickpea flour tofu or other tofu (pumpkin seed tofu etc) instead of soy tofu.
Nutfree : This recipe is nutfree if you use nutfree non dairy milk and yogurt.
Soy-free: Use coconut aminos instead of soy sauce, Use chickpea miso instead of yellow miso, Use my chickpea flour tofu or other tofu (pumpkin seed tofu etc) instead of soy tofu.
Nutrition
Calories: 269kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 698mg | Potassium: 1072mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3501IU | Vitamin C: 46mg | Calcium: 235mg | Iron: 3mg