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