Enjoy a burst of southwestern flavor when you create this delicious soup. Tofu replaces the traditional chicken and gives the soup a hearty texture. To be honest we didn’t have high hopes for this recipe and we put off making it for a long time but turns out it is really delicious and we sat down with a couple of friends and finished the lot in one sitting!
Photography wise we generally don’t shoot from above (I remember reading somewhere when we were starting out that it was a no-no in food photography) but like all rules they are made to be broken or at least bent a little! In this case I am mostly happy with the experimentation. I do think we could have paid more attention to the white space along the right hand side of the frame, the placement of the spoon and centering the bowls but I think the soup came out looking pretty good, nice and light and spring time appropriate – what do you think? -Amy
- 3 large dried ancho chiles, toasted, seeded, and chopped
- 15 oz. (427 g) can fire-roasted diced tomatoes, undrained
- 2 tbsp. (30 ml) plus 2 tsp. (10 ml) canola or olive oil, divided
- 1 medium onion, peeled and sliced 1/4" thick
- 3 garlic cloves, peeled
- 4 cups (1 L) vegan vegetable broth
- 4 cups (1 L) water
- 14 oz. (398 g) extra firm tofu, drained, patted dry and cut into 1/2" cubes
- 4 cups (114 g) fresh spinach, roughly chopped
- 1/4 tsp. salt
- 1 avocado, pitted, peeled, and cut into 1/4" cubes
- 2 cups (77 g) vegan tortilla chips, broken into pieces
- 3/4 cup (21 g) Mexican vegan cheese, shredded
- Puree the ancho chiles and diced tomatoes in a blender or a food processor and set aside.
- Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat.
- Add the onion and garlic and cook them, stirring frequently with a slotted spoon, for 5 to 10 minutes or until they are golden. This process allows you to infuse the oil with the flavors of the aromatics.
- Scoop the onion and garlic out of the Dutch oven using your slotted spoon. Keep the pot at medium heat on the stovetop.
- Add the onion and garlic to the blender or food processor, along with the blended chile and tomato mixture that you already prepared.
- Blend all of the ingredients together until they are smooth.
- Add the mixture to the Dutch oven that you have been keeping warm.
- Stir the mixture constantly for 5 minutes or until it develops the consistency of tomato paste.
- Add the vegetable broth and the water to the Dutch oven.
- Bring the liquid to a boil and then reduce the heat to a simmer.
- Heat the remaining two teaspoons (10 ml) of oil in a large nonstick skillet over medium heat.
- Add the tofu and saute it, stirring frequently, for 6 to 8 minutes or until the tofu begins to brown.
- Add the tofu to the soup and simmer all of the ingredients together for 30 minutes with the pot uncovered.
- Add the spinach and salt to the soup and cook it for a few seconds until the spinach wilts.
- Ladle the soup into bowls and top it with the avocado, tortilla chips and vegan cheese.
Images originally produced for wikiHow. This recipe is edited from the original wikiHow article on how to make How to Make Vegan Tortilla Soup.