1LitreSoup stockWe used storebought vegan 'chicken' stock powder dissolved in warm water. Add more stock for a thinner soup.
For the Crispy Tofu
Salt and black pepper
Press your Tofu (if you're using it)
Unwrap your tofu, give it a quick rinse and then wrap it in a clean tea towel and place a weight of at least 2kg on top of it. I use a full jug of water.
Roast the Cauliflower
Preheat the oven to 190°C (375°F)
Cut the cauliflower into bite sized pieces and put on an oven tray. Drizzle with 1-2 tablespoons of olive oil and then 'toss' the pieces so that they are evenly coated. I use my hands for this.
Pop the cauliflower in the oven, sprinkle with salt then let it bake while you get the rest of the soup ready. You want them to be tender with some crispy brown bits around the edges (see pic in blog post), this takes about 20 minutes, but keep checking them.
Prepare the Soup
While the cauliflower is baking, prepare the soup. Dice the red onion, place it in the pot, sprinkle with salt and sweat it in a little oil (soup pot on a moderate heat) for about 5 minutes, it should be soft but not burning.
Add the crushed garlic for 30 seconds then add the stock.
Add the Cauliflower
When the cauliflower is ready, add it to the soup. Lid the pot and let it simmer while you prepare the tofu. Leave the oven on.
Prepare the Crispy Tofu
Unwrap your tofu and cut into bite-sized cubes.
Place tofu in a bowl and sprinkle with the cornflour. Toss with a fork to ensure the tofu is evenly coated.
Oil an oven tray and place the tofu on it. Sprinkle with salt and black pepper. Bake for 10 minutes then turn the tofu cubes and bake until the tofu is crispy and golden.
Chop the spring onion finely
Blend the Soup
When the cauliflower is soft, take the soup of the heat, add a pinch of nutmeg and blend to smoothness using your stick blender or soup blender. If it is too thick you can add more water or stock 1/4 cup at a time. Taste and add more salt if necessary. Add a squeeze of lemon juice and taste. Add more if you like your soup to have that acid tang.
Return the soup to the stovetop and heat through.
Serve with the spring onions as garnish and add crispy tofu to each person's preference.
This soup freezes and reheats well. Let it cool completely before freezing.