Creamy pumpkin soup with crispy tofu

Nutrient content per person: Calories 377 kcal Carbs 30 g Fat 22 g Protein 20 g

Preparation time: 20 minutes

Ingredients:

35 g Bon soya unflavoured tofu

100 g pumpkin

60 g zucchini

1 carrot

1 onion

1 garlic clove

2 tbsp Bon soya salad dressing

1 tbsp oil

100 ml water

pinch of salt

1 tsp cayenne pepper

1 tbsp Bon soya nutritional yeast

Crispy tofu

90 g tofu

2 tbsp Texicana salsa sauce

Toppings

1 tbsp Bon soya salad dressing

1 tsp hemp seeds

1 chili pepper

Coriander

Direction:

Cut all the veggies in small pieces( don't worry they don't have to be all the same size). Take a big pot, put oil in it and when it's heated put all the veggies in it. Fry them about 5 minutes and then add 100 ml of water. Reduce the heat, cover the pot with the lead and let it simmer for 10 more minutes. Then cut your tofu in cubes for crispy tofu. Mix tofu with salsa sauce in a bowl. Heat your pan and then fry tofu cubes from each side for about 5 minutes. Now take your food processor and put all the veggies and unused 35 g of tofu in it. When the texture is creamy add 2 tbsp Bon soya salad dressing, cayenne pepper, salt, nutritional yeast and mix again. Now it's time for serving. Take a nice bowl and but the creamy pumpkin tofu soup in it. Then add the toppings: 1tblsp Bon soya salad dressing, crispy tofu cubs, hemp seeds, chili pepper and coriander leaves. Enjoy!

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