Monday, 3 August 2015

Suma Bloggers Network - Tortilla Soup & Baked Tofu

I'm still totally in love with my Instant Pot pressure cooker that the lovely Mr B gifted me last Christmas, so much so that I'm always looking for new ways to use it. This soup is wonderful for a quick weeknight dinner. Although I used a pressure cooker to make this it can just as easily be made in a slow cooker or on the hob.

For the soup..

400g pinto beans
1 tbsp olive oil
1 liter vegetable stock
1 red pepper chopped
1 medium onion diced
1 tsp Suma organic smoked paprika
1 tsp Suma organic Cumin
1 tsp crushed garlic
1 tbsp tomato puree
1 tin chopped tomatoes
1 tsp liquid smoke
1 tsp agave syrup
2 wheat tortillas
1 chopped avocado

For the tofu...

1 block drained and pressed firm tofu
1/2 cup soya sauce
1/2 cup vegetable stock
1 tsp agave syrup
1 tbsp tomato puree
1 tsp crushed garlic
1 tbsp olive oil
1 tsp ground coriander
1 tsp hickory liquid smoke

To start the soup warm oil in saucepan and saute onion, peppers and garlic. After a couple of minutes add the beans, spices, garlic, tomato and garlic puree, liquid smoke, agave and chopped tomatoes. Simmer for 15- 20 minutes.

Warm oven to 180C. Cut up wheat tortillas and place on a baking paper lined tray. Bake until crisp.

Top soup with chopped avocado and crispy tortillas.

The tofu is best prepared in advance as it's best to let it marinate for at least two hours, but longer is better. It can be left overnight if in a sealed tub in the fridge. Whisk together all the ingredients for the marinade and pour into the bottom of a food container. Slice your tofu and place in the container making sure it is all covered in the marinade.

Preheat the oven to 180C. Line a baking sheet with paper and place the slices of tofu evenly. Bake for 15 minutes, flip over and apply more marinade and bake for a further 15 minutes.