I am determined to finish the jar of fermented tofu that I have open at the moment, and not use it a couple of times and then leave it at the back of the fridge for months…
The broccoli and mushroom dish I made a few days ago with fermented tofu was delicious, and it got me thinking about trying a vegan version of the classic broccoli and stilton soup.
So I gave it a try today, with cauliflower and celery along with the broccoli, and it really is good! The fermented tofu adds a cheese like richness to the soup, without overpowering the flavour of the vegetables.
I used frozen broccoli and cauliflower this time, but fresh would be great too.
serves 2 – 4
1 onion, chopped
1 large stick of celery, chopped
2 tsp oil
450 g frozen broccoli and cauliflower
10 g fresh parsley, chopped (stalks and all)
4 cubes of fermented tofu
700 ml light vegetable stock
2 tbsp nutritional yeast
a large pinch of pepper
Heat the oil in a large saucepan on a medium heat and cook the onion and celery, stirring often, for around 7 minutes, until starting to brown. Add all if the other ingredients to the pan (reserving a little parsley for garnish if you like).
Bring to a simmer, and cook partially covered for 10 minutes.
Blend the soup, and season to taste with pepper.