Easy Tofu Tomato Soup
If you've never dipped a spring onion cheese toastie into a tofu tomato soup before, then this is your sign to try it.
Servings: 2 portions
Ingredients
- 2 tomatoes, chopped into wedges
- 1 red onion, chopped into quarters
- 1 garlic bulb, slice the top of the bulb off to reveal the cloves slightly
- Handful of fresh basil
- 1 red chilli, roughly chopped
- 2 tablespoon light soy sauce
- 1 tbsp sesame oil
- ½ teaspoon sugar
- 1 teaspoon balsamic vinegar
- 100ml single cream
- 250ml chicken stock
- Grated mozzarella
- Grated cheddar cheese
- 2 spring onion, finely sliced
- 4 slices of bread
- Butter for frying
- 280g tofu, cubed
Instructions
- Place your tomatoes, red onion, and garlic in an air fryer container and drizzle with oil and sprinkle with pepper. Roast for 20 minutes at 180C. Check after 10 minutes and rotate the ingredients to ensure they don’t burn. Remove from the air fryer and place into a large saucepan (don’t wash up your air fryer container just yet).
- To the saucepan, add in a handful of fresh basil, your chilli, soy sauce, sesame oil, sugar, balsamic vinegar, single cream, pinch of salt, and chicken stock. Blend your mixture until smooth. Season to taste. Place it on low heat and leave to simmer.
- While simmering, place your tofu cubes back into your air fryer container and top with some olive oil, salt, and pepper. Air fry at 180C for 15 minutes or until golden and crispy.
- Meanwhile, slice your bread and sandwich the bread with cheddar cheese, mozzarella, and spring onion.
- Place a frying pan on medium heat and add in a tablespoon of butter. Once sizzling, add in your spring onion toastie and reduce the heat to low. Flip your toastie over after a few minutes or when golden and crispy. Fry for another few minutes until golden and then remove.
- Serve up your simmering soup with your tofu pieces, cheese toastie, and some optional chilli oil to drizzle all over.