Cold cream of vegetables and tofu  (easy

Very good morning to all!!

It’s been more than a week since I brought you any recipe, but as you know I’ve been or a few days on a trip to Krakow. For those of you who haven’t seen the Video Blog, I leave you the link here< /a>! If you are going to travel to Poland soon, the tips that I tell you in the video will come in handy


1 courgette
3 potatoes
2 onions
1 carrot
100 grams of tofu
Ideas for toppings (combined as you like):
3 or 4 cooked chickpeas
Sesame seeds
Black pepper
Brewer’s yeast

Step by step

  1. Chop all the ingredients into small cubes and put them in a large pot, except for the tofu, which we reserve.
  2. Fill the pot with water until it generously covers the vegetables.
  3. Bring them to cook until they get a tender texture (the time can vary depending on the size of the vegetables). You’ll know it’s ready when you can pierce the potato with a fork and go through it very easily.
  4. When it’s ready, turn off the heat and let it cool down.
  5. Then, remove water until the water only covers half the height of the vegetables. We will not throw away that water, we reserve it in a bowl.
  6. Now, we add the tofu and blend it with a blender. When it is very creamy and homogeneous, we check the texture. If we want it softer, we can add more of the remaining broth and blend again.
  7. If you want it cold, put it in the fridge for at least 30 minutes.
  8. And that’s it! Decorate it with your chosen toppings and enjoy it.

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