1 pack of Cauldron Organic Tofu, chopped
1 tbsp coconut oil
1 onion, chopped
2 leeks, chopped
1 sweet potato, peeled and chopped
2 garlic cloves, chopped
1 tbsp turmeric
1 ltr vegetable stock
½ tsp salt
½ tsp black pepper
3 tbsp vegan yoghurt
2 tbsp fresh coriander, finely chopped


  1. Place a large pan on a low heat and add the coconut oil. Fry the onion, leeks, sweet potato and turmeric for 10 minutes.
  2. Add the tofu and fry for a further 5 minutes.
  3. Add the vegetable stock, salt and pepper and simmer for 20 minutes.
  4. Transfer this mix to a blender and pulse until smooth.
  5. Garnish with a swirl of vegan yoghurt and chopped fresh coriander.