Vegan Potato Soup

By Vegan Richa · 60 min

Ingredients

Instructions

1. Press the tofu for 15 minutes, then crumble it into small uneven pieces no bigger than half an inch.
2. Heat a large skillet over medium-high heat with 1 teaspoon oil. Add the tofu and cook 3 to 4 minutes, stirring. Add the spices, maple syrup and soy sauce, coat well, and keep cooking until the edges are slightly crispy. Remove two-thirds of the tofu to use as garnish later.
3. Add 1 teaspoon oil to the same skillet over medium heat. Add the onion, celery, carrots, bay leaves and 1/4 teaspoon salt, and cook until the onion turns translucent. Add the garlic and black pepper and stir for a few seconds.
4. Add the flour and cook for 1 minute. Stir in 1/2 cup of the milk until smooth with no lumps. Then add the remaining salt and the rest of the milk slowly, stirring.
5. Add the potatoes, partly cover, and cook 12 to 15 minutes until tender. Stir well. Mash some of the potatoes if you want a smoother, thicker soup.
6. Mix the miso with the non-dairy yogurt or sour cream (add about a tablespoon of warm water to help it dissolve, if needed). Stir this and the cayenne, if using, into the simmering soup. Taste and adjust the salt carefully; a little lemon juice adds tang if you like.
7. Serve in bowls topped with the reserved tofu crumbles, green onion and black pepper, cayenne or red pepper flakes.

Summarized from Vegan Richa's video. Watch it for the details.

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