Inspired by a traditional Portuguese soup called “Caldo Verde”, also very popular in Brazil. The original recipe includes chorizo sausage, but I didn’t have it at home, so decided to experiment something with tofu.
Came up with tofu chorizo and I couldn’t be happier with the result.
Cold winter nights are perfect for this silky, nourish, creamy, smoky flavoursome soup!!!
😋🥣🥬🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #vegan #glutenfree #proteinpower #tofu #springgreens #greens #couve #soup #glutenfree #dairyfree #chorizo #lovewithoutdepending #gratitude
RECIPE (serves 3)
Soup
1Tbsp of extra virgin olive oil
2 onions (the original recipe mention white onion, I used what I had at home, red onion)
3 cloves of garlic
2 median size potatoes
1 litre of water
10 spring greens leaves
Salt and pepper to taste
Tofu chorizo
2 Tbsp of light oil (such as light olive oil, canola or vegetable)
2 Tbsp of soya sauce
1 Tbsp apple cider vinegar
2 Tbsp of smoked paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
A pinch of salt
1 block 200g of firm tofu, cutted in circles and crumbled.
METHOD
Preheat the oven at 200 degrees Celsius then start with the sauce for the tofu chorizo.
Add all the spices and the oil for the tofu chorizo mixture in a bowl, mix together and set aside.
Cut the tofu in half a centimetre thick slices, then using a piping nozzle (it was what I had available), cut the circles to make the chorizo slices. Crumble the left overs to make crispy tofu chorizo crumbs.
Start by coating the circles then the crumbs
Arrange it in a slightly oil coated or a nonstick baking tray and place it in the oven for 15 minutes then turn the slices and mix the crumbs after that. Put back in the oven for 15 minutes more.
Place it on a paper towel and set aside.
For the soup
While the tofu is in the oven, take a medium size sauce pan and add the oil, chopped onions and chopped garlic. Sautéed for 5 minutes then add the peeled and chopped potatoes and 1 litre of water and let it cook until the potatoes are soft.
Using a hand mixer, blend it all together to a creamy consistency and let it simmer so you can prepare the spring greens.
Wash and cut the leaves julienne Style
Add it to the soup and let it cook for 5 minutes. At this point add the salt and pepper to taste.
The soup is also great on its own
Add the tofu slices and crumbs before serving.
I hope you enjoy it!
Much love and gratitude!!!
Nai 🙂 x
Mindful Nutrition 4u 
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