Vegan Creamy Cajun "Chicken" and Couscous Soup
Creamy, spicy and yummy this soup features Cajun baked tofu and pearl couscous.
Servings: 4
Calories: 273kcal
Ingredients
- 3 Tablespoons Olive oil, divided
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 2 Tablespoons Cajun seasoning, divided
- 1/2 a Sweet onion, diced
- 6 Cloves Garlic, chopped
- 6 Cups Vegetable broth
- 4 Ounces Pearl couscous
- 1 Can(15oz) Diced tomatoes
- 1 Cup Vegan heavy whipping cream, I used Country Crock**
- 1/2 Cup Vegan Parmesan, I used Violife
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- After you have drained and pressed the tofu, break the tofu into chunks with your fingers and put the tofu in a medium sized mixing bowl.
- Drizzle the tofu with 1 tablespoon of olive oil and then sprinkle with 1 tablespoon of Cajun seasoning. Toss to coat the tofu.
- Put the tofu on a sheet pan lined with parchment paper or a silicone mat. Spread out evenly.
- Bake for 15 minutes, toss and bake for 10 to 15 more minutes or until the tofu is firm and brown.
- While the tofu bakes, make the soup. Heat the remaining 2 tablespoons of olive oil in a large soup pot on medium high.
- Add the onions and garlic and sauté, reducing heat as needed until the onion is translucent. About 2 to 3 minutes.
- Then add in the remaining 1 tablespoon of Cajun seasoning and toss to combine. Let sauté for another minute.
- Then pour in the vegetable broth and a pinch of salt and pepper. Bring to a simmer, then add the couscous. Stir.
- Reduce heat to medium low and let the couscous simmer for 10 to 12 minutes or until the couscous is tender.
- Pour in the can of diced tomatoes and the vegan cream. Stir to combine.
- Add the vegan Parmesan and another pinch of salt and pepper. Stir to combine and let simmer for another minutes. Taste and adjust seasonings.
- Once the tofu is done, add the baked tofu to the soup and stir to combine.
- Serve with extra vegan Parmesan if desired.
Video
Notes
*If you need information on how to press tofu, check out my TOFU COOKING GUIDE.
**If you can't find Country Crock Plant Cream or Silk Heavy Cream, I recommend using a cashew cream(equal parts soaked raw cashews and non-dairy milk blended)
Nutrition
Calories: 273kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 1614mg | Potassium: 78mg | Fiber: 2g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg