Split Pea Soup with Crispy Tofu
Ingredients
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- Pinch of salt
- 2 tablespoons adobo sauce from a can of chipotle peppers (optional)
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 teaspoon smoked paprika
- 1 pound green split peas
- 6 cups vegetable broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon miso (optional)
Tofu
- 1 block extra firm tofu, pressed
- 1 tablespoon soy sauce
- sriracha
Preparation
In a large pot or instant pot, sauté onions, carrots, and celery with a pinch of salt until onions soften.
Add garlic, chipotle sauce, and soy sauce and sauté for 2-3 minutes.
Add dried thyme, oregano, marjoram, smoked paprika, and pepper then stir to combine.
Stir in split peas and vegetable broth. Add thyme sprigs and bay leaves.
If using instant pot: seal and set to manual pressure and cook for 15 minutes. Allow natural pressure release.
If cooking on stove top: bring mixture to a boil. Reduce to low simmer, cover, and cook for 1 hour or until split peas are tender. Stir occasionally to prevent sticking or burning.
If adding miso: remove thyme sprigs and bay leaves. Mix miso with 2 tablespoons warm water until no lumps, then add to soup and stir well. Adjust salt and pepper to taste.
Tofu
Preheat oven to 400°F.
Cut pressed block of extra firm tofu into pieces.
Place tofu in a container with 1 tablespoon soy sauce and sriracha, cover, and gently toss to coat.
Place on a lined baking pan and bake for 25 minutes.
Remove from oven and use as croutons for the soup.
