Empty My Fridge
Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
Ingredients
- Tofu7 oz
- Cornmeal1 tbsp
- Oregano1 tsp
- Onion powder½ tsp
- Garlic powder¼ tsp
- Salt¾ tsp
- Paprika¼ tsp
- Oil1 tsp
- Onion · chopped½
- Garlic · chopped4 cloves
- Carrot¼ cups
- Tomato · diced15 oz
- Tomato paste¼ cups
- Water or broth1 cup
- Dill · dried½ tsp
- Pepper flakes¼ tsp
- Cashew milk¾ cups
- Black pepper
Instructions
- Toss the cubed pressed tofu with the oregano, onion powder, garlic powder, salt and paprika, plus the cornmeal if using.
- Spread the tofu on a parchment-lined baking sheet and spray lightly with oil, if you like.
- Bake at 400°F for 15 to 20 minutes, depending on how crisp or chewy you want them.
- Blend the carrots, tomato paste, diced tomatoes and water until smooth.
- Set the Instant Pot to Sauté and add the oil. When hot, cook the onion and garlic for 2 minutes, stirring often. Add a splash of water to deglaze if needed.
- Stir in the herbs, salt, onion powder, garlic powder and pepper flakes, then add the blended tomato mixture.
- Close the pot and pressure cook for 5 minutes. Let the pressure release naturally, or quick release after 10 minutes.
- Stir in the cashew milk and black pepper, if using. Bring to a boil on Sauté.
- Taste and adjust the salt, herbs and acidity with lemon, adding sweetener only if needed.
- Serve topped with the crispy tofu croutons.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionTomatoCarrotTomato pasteTofuCornmealCashew milk
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