Vegan Cream of Cauliflower Soup with Tofu Bacon

Step 1

To make the tofu bacon, cut the tofu in ½" strips and set aside. Whisk together the ingredients for the marinade and pour into a shallow baking dish. In a single layer, place the tofu in the dish so that each piece is fully submerged. Marinate while preparing the rest of the soup.

Step 2

In a large soup pot heat the cooking oil over medium heat. Once the oil is hot, add onions and sauté for about 5 minutes, stirring frequently, until onions are translucent and fragrant. Stir in garlic and sauté for another 30 seconds.

Step 3

Add cauliflower florets and thyme, stirring for 30 seconds to coat the cauliflower. Add vegetable broth and cover. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes until cauliflower is tender.

Step 4

While the soup is cooking, drain and rinse the cashews. Combine cashews with water and salt in a high powered blender and blend until completely smooth. Set aside.

Step 5

As soup continues to cook, fry your tofu bacon according to these instructions.

Step 6

Remove soup from heat. Using an immersion blender, purée the soup until it is smooth and creamy. Stir in cashew cream, nutritional yeast, and salt and pepper

Step 7

Serve immediately with tofu bacon and toppings of choice.