GLUTEN-FREE SILKEN TOFU AND CAULIFLOWER SOUP
Silken tofu is the star of today’s recipe, and what an intriguing ingredient it is, particularly given that it’s almost flavourless!
Its appeal, apart from as an excellent vegetable-based form of protein, lies in its capacity to pick up and enhance the ingredients that accompany it and, of course, in its unusual texture.
Unlike other types of tofu, the silken sort has a fine, delightfully wobbly texture like barely set custard.
Process this wobbly tofu in a blender and it turns into an incredibly light cream that can provide sweet or savoury dishes with a high-protein, low-fat, vitamin, iron and calcium-rich substitute for dairy products.
Creaminess without cream. Amazing!
(I’m sure all vegans know this.)
In this Silken Tofu and Cauliflower Soup, for instance, you end up with a luxuriously silky texture - a creamy richness that doesn’t for a moment let on how completely good for you it is.
It’s also very easy to make and satisfying all round. Positively delicious!
Jan
SILKEN TOFU AND CAULIFLOWER SOUP
Serves 8
3 tablespoons extra virgin olive oil
2 large leeks, green parts removed, trimmed and finely sliced
1 large white onion, finely chopped
3 cloves garlic, sliced
1 large cauliflower, trimmed and chopped
1-1.5 litres of vegetable or chicken stock
600 gm silken tofu
1 tablespoon fennel seeds
Sea salt and freshly ground pepper
Extra cauliflower florets to serve
1 tablespoon extra virgin olive oil
Sprinkle of chilli powder
Herb Sauce
1 cup flat-leaf parsley leaves
1 cup marjoram, leaves picked
½ cup basil leaves
½ cup baby spinach leaves
3 spring onions, trimmed and chopped
2 lemons, zest plus 4 tablespoons of juice
2 tablespoons mirin or water
80 ml extra virgin olive oil
30 gm pistachio nuts, lightly toasted in a dry pan
Sea salt and pepper
To make the herb sauce, place all the ingredients in a blender and process until finely pureed. If more liquid is needed add a little more oil, water or lemon juice to taste. Adjust seasoning if necessary and set aside.
Heat the oil in a large saucepan. Add the leek, onion and garlic and cook, stirring, for 10 minutes or until softened but not browned. Add the cauliflower and stock and bring to the boil. Simmer over medium heat for 15-20 minutes or until the cauliflower is tender.
Add the tofu, salt and pepper and fennel seeds. Allow to cool a little and process until smooth with a stick blender. Or for a really silky texture blend the soup in batches in a high-speed vitamiser. Return to the pan and reheat gently to serve.
Meanwhile heat an extra tablespoon of olive oil in a frypan and add the extra little cauliflower florets. Toss occasionally to brown the florets until just cooked but retaining a little crunch. Sprinkle with a dash of chilli powder.
Serve the soup with the herb sauced piped on top along with a scattering of cauliflower florets.