Serves 4
Directions
- 1Slice the potato into thick slices and then dice them.
- 2Dice the onion.
- 3Add diced onions to a pot.
- 4Add diced celery to the pot and sauté it.
- 5Add vegan butter to the pot.
- 6Pour in oat milk and vegan cream.
- 7Add salt, paprika, and other seasonings.
- 8Add the diced potatoes.
- 9Cover the pot and let it simmer.
- 10Dice the smoked tofu.
- 11Add the diced tofu to a pan.
- 12Add paprika powder and agave syrup to the tofu.
- 13Stir and cook the tofu until caramelized.
- 14Add vegan shredded cheese to the potato soup.
- 15Stir the soup until the cheese is melted and the soup is creamy.
- 16Slice a loaf of bread.
- 17Spread vegan butter on the bread slices.
- 18Toast the buttered bread slices in a pan until golden brown.
- 19Pour the potato soup into a serving bowl.
- 20Garnish the soup with chopped spring onions.
- 21Add the cooked smoky tofu to the soup.
- 22Sprinkle chili flakes on top of the soup.
Ingredients
- 400 g potatoes
- 1 onion
- 1 stalk of celery
- 2 tbsp flour
- 1 tbsp vegan butter
- 250 ml vegan cream
- 250 ml oat milk
- 400 ml vegetable stock
- 1 handful sprinkled cheese, vegan
- 1 level tsp salt
- 1 level tsp pepper
- 1 level tsp nutmeg
- 1 level tsp paprika
- 400 g smoked tofu
- 1 tsp paprika powder
- 1 tbsp agave syrup
- spring onions
- chili flakes
Equipment
knifecutting boardpotpanladlewooden spoonbowlbread knife
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