À la va-vite -Tomato and chickpea soup with spices and saute tofu
A la va-vite – Soupe de tomates et pois chiches aux épices et tofu sauté
I had to find something quick to make for lunch today, I just had 45 min to prepare and eat my lunch so that was a bit of challenge. For a fast food dish, I can say that this was a well done project. This soup is flavorful, nutritious and light, and needless to say quick to prepare, you just need to have the ingredients handy. I always keep chick peas in my pantry. When you don’t have time to cook them, you can use jarred one.
I started with the same way as making dahl, which was my inspiration in this dish. Then you had toasted spices when the soup is cooked and mashed, and instead of cilantro I use two handful of mixed greens (added at the end). Tofu is optional, but I felt like eating tofu today so it added an extra pleasant texture.
The great thing about this soup is that it will satisfy you for the whole day, you will not be hungry around 4-5pm wanting something to chew on. I love that feeling of feeling just right.
Ingredients for 2-3 people
- 1 tbs + 1 olive oil
- 1 tbs onion + 1, chopped
- 1 inch piece ginger, grated
- 1 lb cooked chick peas
- 5 ripe tomatoes, peeled, chopped and seeds removed
- vegetable broth enough to cover the vegetables
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 garlic cloves, crushed
- 2 handful of baby mixed greens, chopped (spinach, kale, chards, etc…)
- 4 tbs extra firm tofu, cubed
- salt and pepper
In a pot heat olive oil, then add onions and let it soften. Add cooked chick peas, tomatoes, turmeric, ginger and broth. Let it cook for about 20 minutes.
In a pan, heat olive oil. Add onion, cumin seeds, mustard seeds and let it cook until onions are brown and seeds start to pop. Add garlic and stir for about 20 seconds, then remove from heat.
In a small pan, saute tofu in a little oil until browned on all sides. Remove from heat and keep warm.
When the soup is cooked, using a hand mixer, start mixing the soup but leave some pieces do not mix to a smooth texture. Adjust with salt and pepper. Put back on heat and add spice mixture and chopped greens. Stir until the greens are wilted.
Pour soup on plates, divide 1 tbs of tofu on top of each plate and drizzle with olive oil.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Yams and Brussels sprouts napoleon with herbs and red bell pepper jam
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- Polenta cakes with raisin and rum, braised pineapple and pineapple tartare with lime and mint
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- As good as it looks – Yams tartine with avocado mash, zucchini tagliatelle and edamame, grey lava salt
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed