I love asking you (yes you) for recipe request. Recently I did just that on my Facebook page. If there is a dish you have been craving, I love taking on the challenge of recreating it in my kitchen. Veganizing the world one recipe at a time!
I steal ideas from you all the time such as my recent recipes for Easy Vegan Marshmallow Fluff, Vegan Sweet Potato Casserole, and Vegan Cream of Mushroom Soup - all your ideas! Muhahahaha, evil idea stealer.
Today's recipe was inspired by a request for ham and bean soup. I researched this soup and I already knew I was going to make it seven times quicker to make, the first recipe I came across called for 6 ½ hours to make the soup!!!! I'm sure most of this time was just simmering time, but still, Sam and her fuss-free ways has no interest in that kind of timeline. My version requires some baking time, but I've narrowed the recipe down to a much more reasonable 50 minutes, thankyouverymuch.
To veganize this recipe, the bean soup base was the easy part as that was basically vegan anyways. I just used my cheater, ehem, genius ways to make it much quicker to make.
For the ham part of the soup, I wanted to get that salty, smoky, sweet, and chewiness going on to give a similar vibe. After drumming my fingers for awhile (a habit which annoys Chickpea dog), I figured out that if I marinated the tofu pieces in soy sauce, maple syrup, and liquid smoke and then baked them, I achieved all of that in one delicious chewy tofu bite. Oh yeah, Smoky Tofu & Bean Soup here I come.
To make Smoky Tofu & Bean Soup:Â in a large bowl, mix together the soy sauce, maple syrup, and liquid smoke. Add the tofu pieces and toss so that all of the tofu is covered in sauce. Spread the tofu pieces in a single layer on the baking sheet with any remaining sauce.
No need to press the tofu first as it dries out in the oven anyways.
Bake for 30 to 40 minutes, stopping to flip every now and then until the tofu is golden brown and a bit chewy. Some of the sauce from the tofu may burn on the pan, just scrape it off with a spatula and continue baking as needed. Mmmmmm chewy smoky tofu bites.
Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté until the veggies start to get tender, about 5 minutes.
Add in all of the remaining ingredients and bring to a simmer for 10 minutes. To serve, ladle the hot soup into bowls and top with several pieces of smoky tofu each.
To save for later, store the smoky tofu bites and soup separately. This ensures that the tofu stays chewy.
(click stars to vote)
Smoky Tofu & Bean Soup
Servings: (makes about 2 litres)
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Ingredients
For the smoky tofu:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- ¼ teaspoon liquid smoke
- 1 block (350g) extra-firm tofu, drained and sliced into small bits
For the bean soup:
- 1 tablespoons olive oil
- 2 medium carrots,, peeled and sliced into rounds
- 2 ribs of celery, chopped
- 1 yellow onion,, chopped
- 3 cloves garlic,, minced
- 6 cups vegetable broth, (1 ½ litres)
- 2 19oz cans navy beans (4 cups), drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon salt, (or to taste)
Instructions
- For the tofu: preheat your oven to 325F (170C). Lightly grease a large baking sheet.
- In a large bowl, mix together the soy sauce, maple syrup, and liquid smoke. Add the tofu pieces and toss so that all of the tofu is covered in sauce. Spread the tofu pieces in a single layer on the baking sheet with any remaining sauce. Bake for 30 to 40 minutes, stopping to flip every now and then until the tofu is golden brown and a bit chewy. Some of the sauce from the tofu may burn on the pan, just scrape it off with a spatula and continue baking as needed.
- For the soup: in the meantime, heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté until the veggies start to get tender, about 5 minutes. Add in all of the remaining ingredients and bring to a simmer for 10 minutes. To serve, ladle the hot soup into bowls and top with several pieces of smoky tofu each.
Notes
Nutrition
Bon appetegan!
Sam.
Shannon says
making this today! was watching your cornbread video and you put a website up for your favorite things. I tried to find it but couldn't. could you please let me know where to find it? thanks in advance!
Suzy says
Good recipe. I tore the tofu into small pieces and it looked and tasted like ham in the soup. I was amazed! The broth was sort of so-so to me though. I added fresh thyme, a decent pinch of salt and pepper, but it was lacking something. I will definitely make it again, and play with adding more fresh herbs.
Jess @ IDTLC Support says
Thanks for sharing! Perhaps a more flavorful veggie broth in your soup to pump it up!
Suzy says
I make my own broth, it's pretty punchy! I think upping the herbs might do the trick.
Krystal says
Made this today. Delicious and perfect for the cold weather. Instead of making the tofu with maple and liquid smoke (which is unavailable in France from what i can tell) i used presmoked tofu and a little bit of smoked paprika…. So delicious. Thanks for the recipe 🙂
Christiane says
So so good! Exactly what I needed with the stormy weather we are having today. Makes the kitchen smell so good too! Thank you.
B Carnrike says
Excellent soup. As a first time Tofu user it was a perfect start. Followed the recipe added parsley and liquid smoke to the soup
Sam Turnbull says
Wonderful! Glad you enjoyed!
Janet Schmitt says
I loved the smoky tofu bites! New to the vegan world and ham and beans is one of my favorite meals in the winter. I really like liquid smoke and doubled the ingredients to make it extra flavorful and cooked it longer at a higher temperature and it was perfect! I also like the idea of marinating it for 24 hours and I think this would make an excellent bacon so will definitely be trying that. Thank you so much!!
Sam Turnbull says
Glad you enjoyed!
Nigel says
Didn't quite do it for us. A marriage not made in heaven. Great bean veg stew. Nice bits of tofu.
A texture thing I think so maybe ok for others.
Sam Turnbull says
Sorry you didn't enjoy more, Nigel!
Michelle says
This is so delicious!! I am on my second helping. Every recipe I have made from here has never let me down.
Sam Turnbull says
Aww that's wonderful! Thrilled you are enjoying so many recipes, Michelle 🙂
Catherine says
Just made this tonight, and really enjoyed it! I added a little smoked paprika to the soup to give it some extra smokiness. Thank you for sharing this recipe!
Sam Turnbull says
You're most welcome! I'm so happy you love the recipe so much, Catherine 🙂
Softscracked says
thanx a lot this sharing i like this
Sam Turnbull says
You're welcome 🙂
Robert says
Any suggestions on an alternative to the liquid smoke? I am finding it difficult to track down in my local supermarket. Thanks!
Sam Turnbull says
You can order it on amazon, or you can substitute smoked paprika but it's less intense so you will have to add a bit more. Hope that helps!
Janet says
Not sure where you live but liquid smoke can be found most anywhere, I purchased mine at a Walmart grocery store. You need to look in the condiment section where the ketchup, soy sauce, barbecue sauce etc. is located. Usually top shelf but ask someone at the store. Hope this helps
Megan says
Loving your recipes - made the jackfruit bbq pork last week (and I actually really appreciated the complex version with the bbq sauce recipe!) and looking forward to making this soup.
Can you add the Yummly app to your blog (right alongside pintrest and all the rest?) I’d love to save recipes there from my phone vs ha I g to do it on my pc 🙂
Sam Turnbull says
Good idea, added! 🙂
Wirecast Crack says
Yay! So happy you loved it, Srivani
Lumion 8 says
very informative post. thanks
Reiboot Registration Code says
very informative post. thanks
Srivani says
Great soup, Sam! I marinated the tofu in the soy, maple and smoke for 24 hours, then baked in more soy, maple and smoke. So tasty and super easy.
Sam Turnbull says
Yay! So happy you loved it, Srivani 🙂
Scott says
This sounds amazing—perfect for cold autumn nights—and I can't wait to try it. In fact, I'd make it tomorrow were it not Thanksgiving here in the states. Thanks, Sam!
Sam Turnbull says
Happy Thanksgiving, Scott! You're most welcome, I hope you enjoy it when you get a chance to make it 🙂