Split Pea Soup with Crispy Tofu


  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 stalked celery, diced
  • 3 cloves garlic, minced
  • Pinch of salt
  • 2 tbsp adobo sauce from a can of chipotle peppers (optional—but adds a nice smoky flavor)
  • 2 tbsp soy sauce
  • 1 tsp black pepper
  • 1/2 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp marjoram
  • 1 tsp smoked paprika
  • 1 lb green split peas
  • 6 cups vegetable broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 tsp miso mixed with 2 tbsp warm water (optional—but adds extra umami flavor)
  • In a large pot or instant pot, sauté onions, carrots and celery with a pinch of salt. Cook until onions soften. Add in garlic, chipotle sauce and soy sauce and sauté for 2-3 minutes. Add dry 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 an instant pot, seal and set to manual pressure and cook for 15 minutes. Allow for natural pressure release
  • If cooking on the stove top, bring mixture to a boil. Bring down to a low simmer, cover with a lid, and cook for 1 hr or until split peas are tender. Make sure to stir occasionally to prevent veggies or split peas from sticking and burning the bottom
  • If adding miso, remove thyme sprigs and bay leaves then mix water and miso together making sure there are no lumps. Pour mixture into pot after soup is done cooking. Stir well and add additional salt and pepper to taste.
  • Tofu: Set oven for 400°F. Cut a pressed block of extra firm tofu into pieces. Place into a Tupperware container with 1 tbsp soy sauce and sriracha. Cover with a lid and gently toss to coat tofu. Place on a lined baking pan and place in oven to bake for 25 minutes. Remove from oven and use as croutons

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