Today Sammy has mixed beans (tin of), tomatoes (tin of), tofu, and basil from her own plant. I couldn’t be prouder right now.
If you think Sammy has a bit of a thing for tinned legumes, it’s because she does. It’s not a hide-out-in-the-darkened-corner-of-the-club-because-I-know-this-is-wrong-but-it-feels-so-right type thing, nor is it the kind of ‘thing’ that could make her a little extra cash at a bucks night or things of the like. I think it’s just a you-taste-damn-good-and-I-can-keep-you-in-the-cupboard-and-you’re-heaps-cheap type thing. And no, she is not Austrian.
I don’t think I am actually here to pass judgement on Sammy so maybe I’ll just get on with it. I bet you wish I had of thought about that a few sentences ago…
Oh, and Sammy said it is getting a little cold in her parts… does that sound right? Let’s run with it. So I’m gonna make a (for the love of) legumes type soup with (I don’t really love) crisp tofu.
Please note, I am truly a fan of silken or momen tofu, but the firm stuff doesn’t really do it for me. Maybe next trip to the Asian supermarket you should try a couple of different types and see what you think…
MIXED BEAN SOUP WITH BASIL OIL AND CRISP TOFU
1 tin of mixed beans
1 tin tomatoes, crushed or whole
1 brown onion, fine dice
1 stalk celery, fine dice
1 carrot, peeled, fine dice
2 cloves garlic, crushed or chopped or something similar
a pinch of dried herbs, such as rosemary and thyme
750ml stock (whatever you have)
some chopped spinach or silverbeet or cavolo nero
firm tofu, sliced into 5-10mm thick rectangles
flour, eggwash and course breadcrumbs to coat
- Sauté the onion, celery and carrot until it starts to soften
- Add garlic and cook out for 1 minute
- Add tomatoes, beans, herbs and most of the stock and cook out on a low heat for 30-40 minutes (the thing to remember here is if you need your soup quickly it can be done faster. But for an optimum result I would suggest cooking it slower and longer, so the flavours get to hang out and really get to know each other. Become friends, you know)
- At this stage add greens and extra liquid if needed. Cook out for another 15 minutes
- While soup is going from being a heap of veg and some beans in a pot to being a great tasting soup, it’s time to make the garnish.
- Dredge the tofu in the flour, then through the eggwash, then breadcrumbs
- Heat 100ml of oil over a medium flame (What’s that? You’ve got an electric cook top? Ooh, sorry to hear that), and cook tofu for 2-3 minutes each side until crisp and golden. Drain on paper towel and season. Set aside
- In a food processor or blender blitz one large handful of basil, one clove garlic, 1 Tbls lemon juice and slowly add 200ml olive oil.
- Season and off you go.
NOW, TO PLATE UP, blitz the soup with a stick wizz or pulse in a blender one or twice, just to break up a few of the beans. Check the seasoning.
Ladle soup into bowls and drizzle (is there a better word for drizzle out there?) with basil oil. Cut the crisp tofu into triangles and serve on the side just like toast.
One response to “Mixed bean soup with crisp tofu for Sammy’s dinner”
Sammy is looking forward to din dins (and lunch the following day)!