Broccoli, cauliflower and fermented tofu soup

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.

Broccoli, cauliflower and fermented tofu soup

Broccoli, cauliflower and fermented tofu soup

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.


By E.

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