Carrot and Ginger Soup with Tofu

Carrot and Ginger Soup with Tofu

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Vegan by Proxy: Virtual Vegan Potluck! a document of my kitchen adventures and the tasty noms that result! For those of you unfamiliar with the Virtual Vegan Potluck, participating bloggers are linked in a blog circle and are posting pictures and recipes of all the types of foods you would expect at a potluck! For those who happened upon here from the VVP, I hope you have enjoyed all the tasty food so far and will enjoy what I have here! I'm so excited to be part of such a fun project, and can't wait to see what everyone else is bringing! I don't make tons of recipes consistently, but I've probably made this 4 or 5 times over the last few months. Without the nuts the soup was already smooth, but just a few made it creamy and rich. Open up two towels (one dish and one hand) on a counter and line the tofu so that you can fold half of the towel over top. Place something heavy (like a pan with canned goods) on top and wait 20 minutes. Take tofu pieces and immerse in soy sauce, so that the soy sauce has touched all sides. Heat a non-stick or cast iron pan to medium heat with a small amount of oil (If you'd like, you can start on the carrots as well). Pan-fry tofu  on each side for 4 to 6 minutes until a light crust has formed on each side. Cut up tofu into bite size pieces or smaller. Heat oil in a sauce pan. Saute carrots, celery, and onions for 5 to 10 minutes minutes. Put them in a high speed blender with the veggie broth, garlic, ginger, and cashews. Turn on and blend until smooth. Return to pan and add in frozen peas and tofu (unless you'd like to add it at the end like I did) and heat until the peas are no longer frozen (about 5 minutes).

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