Zuppa Toscana (WFPB, Vegan)
A healthy, plant-based version of a Tuscan soup, which typically features heavy cream and sausage. This soup uses some coconut milk, potatoes, white beans, kale, and homemade tofu sausage.
Servings 4 servings
Ingredients
Tofu Sausage
- 1 block extra-firm or super-firm tofu
- 3 TBSP soy sauce
- 1 TBSP pure maple syrup
- 1 tsp fennel seeds
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- 1 tsp oregano
- shake of cayenne pepper
Soup
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 TBSP Italian seasoning
- pinch of red pepper flakes
- 6 cups vegetable broth
- 2.5 lbs russet potatoes (4-5 large potatoes), peeled if desired and chopped into 1-inch pieces
- 3/4 cup canned coconut milk (or 1/2 cup cashews blended into 1 cup water)
- 1 tsp white wine vinegar
- 1 can white beans, drained
- 6 cups curly kale, chopped
Instructions
Tofu Sausage
- Start by making the tofu sausage. Press the tofu for as long as you have time for, either in a tofu press or wrapped in a clean kitchen towel and placed under a heavy pan. Ideally, at least 10 minutes. If you're using super firm tofu (my favorite!) pressing is not needed.
- Mix the remaining sausage ingredients together (soy sauce, fennel, smoked paprika, liquid smoke, maple syrup, oregano and cayenne pepper). Then crumble the tofu in and toss to coat well. Spread on a baking sheet and bake at 350 for 30 minutes, or air-fry for 15 minutes at 370, shaking basket occasionally.
Soup
- Saute the onion in a splash of water in a large soup pot until translucent. Add the garlic, Italian seasoning and red pepper flakes, and cook one more minute. Add potatoes and vegetable broth and cook until potatoes are tender--about 20 minutes.
- Add coconut milk, white wine vinegar, white beans, and kale, and simmer a few more minutes until kale is bright green and tender. Add tofu sausage and salt, pepper, and red pepper flakes to taste. I often add a little smoked paprika to the soup, too (about 1/4 tsp to 1/2 tsp), then serve.
