Yellow Split Pea and Tofu Chowder

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Yellow Split Pea and Tofu Chowder
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 leek, halved and sliced
  • 2 cloves garlic, crushed
  • 150g yellow split peas, cooked as directed on the pack instructions
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 800ml vegetable stock, made with 1 low-sodium stock cube
  • 225g smoked tofu
  • 300g cooked new potatoes in skin, thickly sliced
  • 325g sweetcorn, rinsed and drained
  • 75ml soya cream
  • 1 small bunch chives, chopped
  • Ground black pepper, to taste
To serve
  • 4 vegan seeded rye bread rolls
For garnish
  • red pepper, roasted and sliced


  1. Heat half of the oil in a saucepan, add the onion and leek and fry on a medium heat for 5 minutes until softened.
  2. Add the garlic, cooked split peas and spices and cook for 1 minute to coat the split peas. Pour over the stock, gently bring to the boil then cover with a lid and simmer for 15 minutes.
  3. Chop the tofu into 1cm cubes and place half in a small bowl. Remove 100ml of hot stock from the saucepan with a ladle and pour into the bowl with the smoked tofu. Process it with a hand blender until the tofu is smooth. Add the blended tofu to the pan and gently bring to a simmer.
  4. Add the potatoes and sweetcorn. Heat gently for 5 minutes.
  5. Heat the remaining oil in a non-stick frying pan and fry the rest of the tofu for 5 minutes, stirring to ensure that it is browned on all sides.
  6. Remove chowder from the heat and stir in the soya cream and 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.
Nutrition per serving
  • Calories

    601 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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