Hearty Split Pea Soup with Tofu: A Modern Twist on a Classic Recipe

Introduction

Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog, where cooking is not just about preparing food, but an art form that brings people together. Today, I’m excited to share with you a delightful recipe for split pea soup with tofu. This dish is a modern twist on the traditional split pea soup, offering a healthy and protein-rich alternative for those looking to add a vegan-friendly option to their meal rotation.

Split pea soup has been a comfort food staple for generations, known for its creamy texture and rich flavor. By incorporating tofu, we’re elevating this classic to a new level of nutrition without compromising on taste. Whether you’re a seasoned home chef or just starting your culinary journey, this recipe promises to inspire and delight your taste buds.

What Makes This Recipe Special

Key Benefits

This split pea soup with tofu is not only delicious but also packed with several health benefits. It’s high in protein, low in fat, and rich in fiber, making it a perfect meal for those who are health-conscious or following a plant-based diet. Furthermore, it’s gluten-free and can be made in under an hour, making it an ideal choice for busy weeknights.

Unique Features

What sets this recipe apart is the use of tofu, which adds a unique texture and nutritional boost. Additionally, the combination of traditional flavors with a modern twist provides a delightful culinary experience. The soup is versatile, allowing for various add-ins and flavor adjustments to suit your personal taste preferences.

If you enjoy creamy, elegant soups, you’ll love our velvety artichoke soup recipe, a rich and comforting dish that transforms simple ingredients into gourmet flavor.

Ingredients for Split Pea Soup with Tofu

Main Ingredients

• 1 cup dried split peas, rinsed and sorted
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, drained and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Optional Add-ins

• 1 teaspoon smoked paprika for a smoky flavor
• A pinch of cayenne pepper for heat
• Chopped fresh parsley for garnish
• 1 tablespoon lemon juice for brightness

Step-by-Step Cooking Instructions

Preparation Steps

1. Begin by preparing all your ingredients. Rinse and sort the split peas, ensuring there are no stones or debris.
2. Drain the tofu and cut it into small cubes. Pat dry with a paper towel to remove excess moisture.
3. Dice the onion, mince the garlic, slice the carrots, and chop the celery.

Cooking Process

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the garlic, carrots, and celery to the pot. Cook for an additional 3 minutes, stirring occasionally.
3. Add the split peas, vegetable broth, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes, or until the peas are tender.
5. While the soup is simmering, heat a non-stick skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Set aside.
6. Once the peas are tender, use an immersion blender to puree the soup to your desired consistency. Alternatively, you can transfer the soup to a blender in batches.
7. Stir in the cooked tofu and let the soup simmer for another 5 minutes to allow the flavors to meld.
8. Adjust seasoning as needed. If using, add in smoked paprika and cayenne pepper for extra flavor.
9. Serve hot, garnished with fresh parsley and a splash of lemon juice if desired.

Tips and Tricks for Perfect Results

Pro Chef Tips

For a creamier texture, consider adding a splash of coconut milk or almond milk towards the end of cooking. This not only enhances the creaminess but also adds a subtle sweetness to the dish.

To enhance the flavor of the tofu, consider marinating it in soy sauce and a dash of sesame oil before frying. This will infuse it with a deeper umami flavor that complements the soup.

Common Mistakes to Avoid

A common mistake is not rinsing the split peas thoroughly, leading to potential grit in the soup. Always rinse and sort them well before cooking.

Avoid overcooking the tofu, as it can become rubbery. Ensure it’s golden brown and crispy on the outside while remaining soft on the inside.

Nutritional Information and Health Benefits

Calories and Macros

One serving of split pea soup with tofu provides approximately 250 calories, with 20 grams of protein, 35 grams of carbohydrates, and 5 grams of fat. It’s a nutrient-dense meal that’s filling and satisfying.

Health Benefits

This soup is rich in fiber, aiding in digestion and promoting a healthy gut. The addition of tofu offers a complete source of plant-based protein, essential for muscle repair and growth. Moreover, the vegetables provide a variety of vitamins and minerals, contributing to overall health and wellness.

For a vibrant, hearty alternative with bold flavors, don’t miss our traditional okra soup recipe, a nourishing dish rooted in global culinary traditions and packed with wholesome ingredients.

Recipe Variations and Substitutions

Dietary Modifications

For those following a low-sodium diet, opt for low-sodium vegetable broth and reduce the added salt. You can also substitute the tofu with tempeh for a firmer texture and slightly nutty flavor.

Flavor Variations

Experiment with spices by adding curry powder for an Indian-inspired twist or a dash of cumin for an earthy flavor. You can also incorporate different vegetables, such as spinach or kale, for added nutrition and color.

If you’re interested in exploring more split pea or plant-based soup ideas, this helpful guide from BBC Good Food provides expert inspiration and additional recipe variations.

Storage and Serving Suggestions

How to Store

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

Serving Ideas

This split pea soup with tofu pairs wonderfully with crusty bread or a fresh green salad. For a heartier meal, serve it alongside a grilled vegetable sandwich or a quinoa salad. Garnish with freshly ground black pepper and a drizzle of olive oil for added flavor.

Frequently Asked Questions

Conclusion

Creating delicious meals doesn’t have to be complicated, and this split pea soup with tofu is a testament to that. By combining traditional flavors with modern ingredients, you can enjoy a nutritious and satisfying dish that caters to both your health and taste preferences. I hope this recipe inspires you to explore more plant-based options in your cooking adventures. For more culinary inspiration, join the Recipes In Style community and transform your ordinary meals into extraordinary culinary experiences.

Explore even more creative and comforting dishes in our curated global soup recipes collection, featuring traditional, modern, and international soups from around the world.

Bon appétit!

Hearty Split Pea Soup with Tofu: A Modern Twist on a Classic Recipe

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• Author: Sophie
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and hearty vegan soup, this split pea soup with tofu is a protein-rich twist on the classic. Creamy, nourishing, and perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 1 cup dried split peas, rinsed and sorted
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, drained and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 teaspoon smoked paprika
• Optional: A pinch of cayenne pepper
• Optional: Chopped fresh parsley for garnish
• Optional: 1 tablespoon lemon juice

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Instructions

1. Rinse and sort the split peas.
2. Drain and cube the tofu, patting it dry.
3. Dice onion, mince garlic, slice carrots, and chop celery.
4. In a large pot, heat olive oil over medium heat and sauté the onion until translucent (about 5 minutes).
5. Add garlic, carrots, and celery. Cook for 3 more minutes.
6. Add split peas, broth, thyme, bay leaf, salt, and pepper. Stir well.
7. Bring to a boil, reduce heat, cover, and simmer for 30–40 minutes until peas are tender.
8. In a skillet, cook tofu until golden brown on all sides (8–10 minutes). Set aside.
9. Blend the soup with an immersion blender (or in batches in a regular blender) to desired consistency.
10. Add cooked tofu and simmer for 5 more minutes.
11. Add smoked paprika and cayenne, if using.
12. Serve hot, garnished with parsley and a splash of lemon juice if desired.

Notes

Add a splash of coconut or almond milk for extra creaminess. For more flavor, marinate tofu in soy sauce and sesame oil before frying.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 5g
• Sodium: 550mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 0mg

Keywords: split pea soup, tofu, vegan, plant-based, healthy soup