Creamy Sweetcorn Soup with Crispy Smoked Tofu

This recipe epitomises efficiency, with crispy, smoky tofu ‘bacon bits’ prepared whilst the soup base simmers gently. It’s a complete, comforting meal, ready in under 30 minutes – ideal for evenings when time is precious but the craving for a flavourful dish is strong. The creamy sweetness of the corn perfectly complements the smoky notes of the tofu, creating a balanced taste profile that satisfies without being heavy. This clever approach allows you to bring rich flavours to the table with minimal effort, ensuring a delicious and wholesome meal.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 18 minutes
• Difficulty: Easy
• Serves: 4

Ingredients

• 7.1 oz (200g) firm natural tofu, well-pressed and coarsely crumbled
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 1 clove garlic, minced
• 14.1 oz (400g) tinned sweetcorn (or frozen), drained
• 21.1 fl oz (600ml) hot vegetable stock
• 5.3 fl oz (150ml) single cream (or dairy-free alternative)
• 1 tbsp cornflour, dissolved in 2 tbsp cold water
• Fresh chopped parsley, to garnish (optional)

Method

1. In a bowl, combine the crumbled tofu with 1 tbsp olive oil, smoked paprika, salt, and pepper. Mix well to season evenly.
2. Heat a non-stick frying pan over a medium-high heat. Add the seasoned tofu and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Set aside.
3. Meanwhile, in a large saucepan, heat 1 tbsp extra virgin olive oil over a medium heat. Add the chopped onion and celery and sauté for 4-5 minutes until tender.
4. Stir in the minced garlic and sweetcorn, cooking for another minute until fragrant. Pour in the hot vegetable stock and bring to a gentle boil.
5. Reduce the heat and simmer for 5 minutes. Stir in the single cream and the cornflour mixture, stirring continuously until the soup thickens slightly.
6. Taste and adjust seasoning with salt and pepper if necessary.
7. Serve the soup hot, garnishing each portion with the crispy smoked tofu ‘bacon bits’ and, if desired, a little fresh parsley.

Serving & Leftovers

This soup is best served warm as a standalone dish. It can be stored in an airtight container in the fridge for 3-4 days. Reheat gently on the hob, adding a tablespoon of stock or water if it becomes too thick. The tofu pieces are best when freshly crispy but can be stored separately and added just before serving.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Integrating simple, delicious meals like this creamy sweetcorn soup into your weekly routine helps cultivate stress-free cooking. It’s a practical way to enjoy nutritious and flavourful dishes, even when time is tight, contributing to a sense of daily wellbeing through consistent, rewarding kitchen moments.