Vegan Sweet Potato And Tofu Soup Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
• Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
• Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

Steps:

• Cook the sweet potatoes in boiling water.
• Steam the carrots till medium hard.
• Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
• add chopped Pepper and steamed carrots.
• when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
• Add the tofu. stir well.
• Now Ground all of them together till you get a smooth texture.
• add salt and pepper to taste.
• Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
• serve with fresh coriander and sour cream. great for home freezing.