This recipe was better than I expected! The people at Mori-Nu knew what they were doing when they paired velvety smooth silken tofu with roasted tomatoes, onions, red, bell, peppers, and garlic. What a fabulous flavor it created and what a wonderful use of end of summer tomatoes. There’s no question that the vine-ripened tomatoes I used gave this soup its exceptional flavor. The only thing I left off of their recipe was the olive oil. A little could be drizzled over the top if that’s a preference of yours. In the video, I doubled the recipe and I will do that every time because it used the entire box of Mori-Nu Silken Tofu, worked beautifully, and gave me a couple of meals to freeze.
Serves 4-6
Preheat oven to 425 F. On a parchment or silicon pad lined large baking sheet scatter onion, tomatoes, garlic, and bell pepper in the large sheet pan. If doubling the recipe, use two pans. [The recipe called for coating them in oil, which I didn’t]. Turn tomatoes and peppers skin side up for better caramelization. Roast for about 20-25 minutes until tender and some charring happens.
Place the tofu in a high-speed blender or food processor and blend till smooth. Add the roasted veggies, seasoning, and stock and blend again until smooth and creamy—being sure to vent the blender to let steam escape.
Transfer to a stock pot and simmer for 20 minutes or until warm. Top with basil and serve.
Enjoy!
