tofu and… avocado? has the poor man finally lost his mind?
while the answer to that question might be “yes,” this is still a pretty dang tasty recipe i threw together the other day.
i am a firm believer that some of the world’s best soups are those that are just as good hot as they are cold, which is certainly the case of some of my favorites. this soup in particular was inspired by none other than vichyssoise, one of america’s most classic soups.
as with some of japan’s greatest foods, the key to this soup is its mildness. it contains no shocking flavors, no expensive ingredients, and requires no complex cooking methods at all. literally any person with a food processor or a blending wand can make it. and therein lies its beauty.
tofu and avocado soup
- two or three cloves of garlic
- half a small onion
- a block of soft tofu
- half an avocado
- heavy whipping cream
- black pepper
- peel the onion and mince it as finely as you can. do the same with the garlic. set them aside.
- remove your tofu from its packaging and wrap it in two or three sheets of paper towel. set a cutting board on top of it, and then top the whole ordeal off with something heavy. give it ten minutes or so to drain.
- while you are draining the water from your tofu, add a little bit of oil to a pan and start to saute your onions of medium high heat. as they begin to soften, add the garlic and cook both until they are fragrant and golden. set the contents of the pan aside to cool for a little while.
- remove the pit from your avocado and scoop the contents into a large mixing bowl. wrap the tofu, cut it into relatively small cubes, and then add it to the bowl as well. add some heavy whipping cream, and use your blending rod of food processor to puree the ensemble.
- once the tofu and avocado are blended, add the sauteed onions and garlic, salt, and black pepper. blend once again. as you pulse the mixture, add more and more heavy whipping cream until your soup reaches the desired texture.
note: the key to this soup is its mild flavor. it can be garnished with any kind of sauce, from a red bell pepper cream sauce to simple soy sauce, and still be just as refreshing. it also tends to go with watery veggies of all kinds, particularly thinly sliced cucumber rounds, daikon sprouts, thinly chopped green onions, or japanese spider greens. try it out and see what you think. if you come across any particulary tasty toppings, let me know right here on pmk.