Soupe toscane crémeuse au tofu Soykei avec pommes de terre, kale et crumble de tofu extra-ferme façon saucisse italienne.

CHARACTERISTICS

Extra-Firm Tofu Silken Tofu Plant Based Lunches and Dinners Loved by All Comforting Recipes

Creamy Tuscan Soup with Soykei Tofu, Italian Sausage-Style

SERVINGS

4

PREPARATION

20 min

COOKING

40 min

Discover a recipe for creamy Tuscan soup with Soykei tofu—perfect for cold days! Inspired by traditional Italian sausage soup, this version features crumbled extra-firm Soykei tofu, seasoned with Italian spices, fennel, and smoked paprika. Melt-in-your-mouth potatoes, kale, and sun-dried tomatoes come together with a creamy base made with Soykei silken tofu, which adds a rich, velvety texture. Easy to make and full of flavor, this Soykei tofu soup is a comforting and nourishing meal that offers a new way to cook with tofu while taking advantage of its versatility and high protein content.

NUTRITIONAL VALUES

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Soupe toscane crémeuse au tofu Soykei avec pommes de terre, kale et crumble de tofu extra-ferme façon saucisse italienne.

Ingredients

Preparation

Ingredients

For the soup

  • 700 g yellow potatoes, cut into 2-cm cubes
  • 150 to 200 g kale, stems removed, coarsely chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 6¼ cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili flakes, or to taste
  • 2 tablespoons tomato paste
  • 4 to 5 sun-dried tomatoes, finely chopped
  • 1 bay leaf
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • 250 g Soykei silken tofu
  • Salt and black pepper, to taste

For the Italian sausage-style tofu crumble

  • 350 g Soykei extra-firm tofu
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon fennel seeds, lightly crushed
  • ½ to 1 teaspoon liquid smoke, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ to ½ teaspoon chili flakes
  • ½ teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • 2 teaspoons maple syrup, optional
  • A pinch of salt, as needed

Preparation

1. Prepare the Italian sausage-style tofu crumble

  1. Drain the Soykei extra-firm tofu and pat it dry thoroughly with a clean kitchen towel or paper towels.
  2. Crumble the tofu with your fingers into irregular pieces, about the size of small pieces of ground sausage.
  3. Add the olive oil, soy sauce, fennel seeds, liquid smoke, smoked paprika, garlic powder, onion powder, oregano, thyme, chili flakes, black pepper, nutritional yeast, and maple syrup, if desired. Mix well to coat the tofu evenly.
  4. Heat a large skillet over medium-high heat. Add the seasoned tofu in an even layer and cook for 12 to 18 minutes, stirring every 2 to 3 minutes, until the moisture has evaporated and the pieces are golden brown and slightly crispy.
  5. Transfer to a plate and set aside.

2. Prepare the soup base

  1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, until softened and translucent.
  2. Add the garlic, oregano, thyme, smoked paprika, and chili flakes. Sauté for 30 to 60 seconds, until fragrant.
  3. Add the tomato paste and sun-dried tomatoes. Stir and cook for 1 to 2 minutes to develop the flavors.
  4. Add the potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender.

3. Blend the silken tofu into the soup

  1. Using a slotted spoon, gently remove the potatoes and sun-dried tomatoes from the pot and set them aside in a bowl. Remove the bay leaf as well.
  2. Add the Soykei silken tofu directly to the pot containing the broth and aromatics.
  3. Using an immersion blender, blend until smooth and creamy. Be careful of splashes if the liquid is very hot.

4. Add the kale and finish the soup

  1. Return the reserved potatoes and sun-dried tomatoes to the pot. Add the kale and stir gently.
  2. Simmer for 3 to 5 minutes, until the kale is tender.
  3. Stir in the nutritional yeast and lemon juice. Season with salt and pepper to taste.
  4. If the soup is too thick, add a little more broth. If it’s too thin, mash a few potatoes against the side of the pot to thicken it naturally.
  5. Reheat for a few minutes over low heat, without allowing the soup to come to a vigorous boil, to preserve its creamy texture.

5. Assemble and serve

  1. Ladle the soup into bowls and top generously with the Italian sausage-style tofu crumble.
  2. Add freshly ground black pepper and a drizzle of olive oil, if desired.
  3. Serve immediately to enjoy the contrast between the creamy soup, tender potatoes, kale, and golden-brown tofu crumble.

    Photos and recipe: Le pouvoir des plantes by Sarah Bourgie
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Ingredients

For the Italian sausage-style tofu crumble

  • 350 g Soykei extra-firm tofu
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon fennel seeds, lightly crushed
  • ½ to 1 teaspoon liquid smoke, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ to ½ teaspoon chili flakes
  • ½ teaspoon black pepper
  • 1 tablespoon nutritional yeast
  • 2 teaspoons maple syrup, optional
  • A pinch of salt, as needed

Preparation

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