seaweed soup with fennel and tofu

45min Used products: Tofu 270 g

2 fennel bulbs, 1 onion, 2 celery stalks, 1 chili pepper, 400 g tinned tomatoes, 2 garlic cloves, olive oil, 1 l vegetable stock, 15 cl dry white wine, 50 g seaweed of your choice (dulce / wakame / kombu), 200 g tofu Creamy mashed potatoes 8 large potatoes, 1 tsp turmeric, pinch of salt, olive oil, 1 garlic clove pressed, soy milk, black pepper, Garlic dip 150 g soy cream, 300 ml sunflower oil, 2 cloves of garlic (briefly roasted in the oven), 1 tsp tomato concentrate, pinch of chili pepper, salt and pepper, juice of ½ lemon


Finely chop the onion, garlic, celery, fennel and chili pepper and fry in olive oil. Add the seaweed and simmer for 5 minutes. Add the tinned tomatoes and white wine. Let the wine evaporate. Add vegetable stock and simmer over a low heat. Slice the tofu into thin strips and fry in olive oil. Deglaze the pan with a little soy sauce and moisten with the finished broth. Creamy mashed potatoes Peel the potatoes and cook them in plenty of salted water with turmeric. Mash the potatoes and add olive oil, soy milk, garlic, salt and pepper to taste. Garlic dip Mix the soy cream with the tomato concentrate, garlic, chili pepper, lemon juice, pepper and a pinch of salt until you obtain a homogeneous mixture. Pouring the sunflower oil steadily, whip up the emulsion until you obtain a thick, glossy mayonnaise. This recipe is made by Pieter-Jan Lint Pictures: Toos Vergote (toosplantbasedfood)

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