Vegan recipe

Vegan Chowder with Crispy Tofu 'Bacon'

Serves 4

Rich, creamy, and bursting with savoury flavour. Traditionally a New England American seafood dish, this vegan chowder is everything you could want from a warming bowl of food.

Quick And Tasty Tofu Block Find out more


For the soup:

2 tablespoons vegan butter or sunflower oil (or both if using up)
100g of Cauldron Quick & Tasty Tofu, cut into 1 cm cubes
1 medium onion, chopped (Keeping offcuts)
2 medium celery stalks, chopped (Keeping offcuts
3 garlic cloves, minced
3 tablespoons all-purpose flour
¾ cup dry white wine (Or leftover cider)
500ml vegetable broth
400ml light coconut milk
500g Baby Potatoes (or any hanging around in the drawer)
1 tablespoon dulse flakes (If you have)
1 teaspoon dried thyme leaves

2 bay leaves
2 tablespoons white miso paste
1 teaspoon white wine vinegar
Salt and pepper to taste

For the Tofu ‘Bacon’:

150g of Cauldron Quick & Tasty Tofu (Cut into 8 slices)
1 ½ Tbsp Sunflower Oil
2 Tbsp Soy Sauce
1 Tsp Maple Syrup
¼ Tsp Smoked Paprika
¼ Tsp Garlic Powder


  1. Melt fats and cook the celery and onion for about 5 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic and flour to the pot, stir to coat the veggies with flour, and cook for about 2 minutes, stirring frequently.
  3. Stir in the wine and bring it to a simmer. Reduce by about half, about 3 minutes.
  4. Add stock, coconut milk, potatoes, dulse, thyme and bay leaves. # Bring to a boil and then reduce to a simmer for 12 minutes. (This a good time to make ‘bacon’)
  5. Remove bay leaves, add miso and hand blend to preference
  6. Add tofu and continue to cook for 5 minutes!

For the Tofu ‘Bacon’:

  1. No need to press Cauldron Quick & Tasty Tofu. Add oil to a pan and lay the tofu slices in a single layer. The tofu will bubble, sizzle, and maybe even spit a bit so use caution.
  2. Mix together the soy sauce, maple syrup, smoked paprika and garlic powder in a small bowl.
  3. When both sides of the tofu are golden and beginning to stiffen reduce the heat to low and pour the sauce mixture and continue to cook until sauce has evaporated.
  4. Serve soup in big bowls and break up tofu ‘bacon’ over the top