Ingredients
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