Yellow Split Pea and Tofu Chowder

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, diced
• 1 leek, halved and sliced
• 2 cloves garlic, crushed
• 150g dried yellow split peas, cooked as per packet instructions
• 1 tsp smoked paprika
• 1 tsp turmeric
• 800ml reduced salt vegetable stock
• 225g smoked tofu, chopped into 1cm pieces
• 300g cooked potatoes, skin on, thickly sliced
• 325g sweetcorn, rinsed and drained
• 75ml soya cream
• 2 tbsp chopped chives
• Ground black pepper, to taste

To serve

• 4 vegan seeded rye bread rolls

To garnish

• red pepper, roasted and sliced

Method

1. Heat a saucepan on a medium heat. Add half of the oil and warm for 30 seconds. Add the onion and leek and fry for 5 minutes until softened.
2. Add the garlic, cooked split peas and spices. Cook for 1 minute to coat the split peas. Add approximately 700ml of the stock. Bring to the boil then cover with a lid and simmer for 15 minutes.
3. Place half of the chopped tofu into a jug. Add the remaining stock. Blend with a hand blender until smooth. Add the tofu mixture to the chowder and stir well. Bring back to a gentle simmer.
4. Add the potatoes and sweetcorn. Heat for 5 minutes until all ingredients are warmed through.
5. Meanwhile, heat a frying pan on a medium heat. Add the remaining oil and warm for 30 seconds. Add the remaining tofu and fry for 5 minutes, stirring to ensure that it is browned on all sides. Set aside.
6. Remove chowder from the heat and stir in the soya cream. Season with black pepper.
7. Serve in warm bowls, sprinkle over the chopped chives, top with sliced roasted red pepper and fried tofu. Serve with a seeded rye bread roll.