Moroccan-Style Soup with Smoked Tofu Croutons

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Smoked Tofu Croutons (recipe, this page):

Method

In large saucepan, heat oil over medium heat; cook onion and carrot, stirring occasionally, until onion is softened, about 5 minutes. Add garlic, tomato paste, cumin, turmeric, coriander and cinnamon; cook, stirring, for 1 minute.

Add tomatoes, breaking up with wooden spoon.

Pour in broth; bring to boil. Reduce heat; simmer until carrot is tender, about 10 minutes; stir in chickpeas and kale. Season with salt and pepper. Cook, stirring occasionally, until kale is wilted, about 3 minutes.

Divide hot soup among bowls. Drizzle with lemon juice; top with Smoked Tofu Croutons; sprinkle with cilantro.

  

Smoked Tofu Croutons

Preheat oven to 400°F. Line baking sheet with parchment paper. Drain 1 pkg (210 g) smoked tofu; pat dry with paper towel and cut into 1/2-inch cubes. In bowl, combine tofu, 1 tbsp olive oil and 1 tsp paprika. Season with salt and pepper. Transfer to prepared baking sheet; bake, stirring halfway through, until tofu is golden, about 15 minutes.

Nutritional facts PER SERVING: about

  • Iron 7 mg
  • Fibre 10 g
  • Sodium 900 mg
  • Sugars 16 g
  • Protein 10 g
  • Calories 350
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 45 g
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Moroccan-Style Soup with Smoked Tofu Croutons

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