CREAMY VEGAN SALMON SOUP

This creamy vegan salmon soup is a kid-friendly wholesome meal. Creamy salmon soup is a typical Nordic meal and we used to eat it at least once a month. This recipe is very similar to the original salmon soup recipe, but the salmon is replaced with smoked tofu. It brings an amazing “smoked salmon” flavor.

Smoked tofu – the best vegan protein source?

Smoked firm tofu is my family’s favorite vegan protein. My kids love it, and I think it’s because this protein ticks the boxes both texture and flavor wise. We eat smoked tofu cold in sandwiches, crumbled or cooked crispy in a pan in pasta and soups. It’s amazing also in casseroles. Oh and in tacos and wraps too! Let’s just say it’s delicious in any meal.

I hope you can find smoked firm tofu in a grocery store so you can try this creamy vegan salmon soup or these other popular smoked tofu meals:

Vegan one pot lasagna soup

Sheet pan tofu with potatoes

Roasted radish and fennel salad

Vegan salmon soup – how to get the fish flavor?

Already the smoked tofu brings a bit of smoked salmon vibes. The texture is of course radically different, but crispy cooked tofu is amazing in this soup.

I saw this great tip in Vegan Sandras blog: add Nori sheets in the vegan fish soup while it’s cooking! So that’s what I did and we love the results. Hope you love this too!

Stay safe, take care!

♥ Tiina

Creamy vegan salmon soup

• about 500 g / 17,6 oz potates
• about 250 g / 8,8 oz rutabaga
• about 250 g / 8,8 oz carrots or butternut squash
• 1 package (about 250 g / 8,8 oz) smoked firm tofu
• about 1 tbsp olive oil
• 1500 ml / 6,3 cups vegetable broth
• 2 nori sheets
• a few whole pimento allspice
• 250 ml / 1 cup dairy-free cooking cream, I use oat-based AITO Oat cuisine
• salt and pepper to taste (depends on the saltiness of the veggie broth)
• fresh dill

1. Peel and cut potatoes, rutabaga and carrots or butternut squash into bite size cubes.
2. Dry tofu well (press covered in kitchen towels under a heavy pan for a few minutes), cut into cubes and cook in a dry pan to get the water out.
3. Put olive oil in the pan and continue cooking until the tofu is crispy. Set aside.
4. Put potato, rutabaga, carrot or butternut squash cubes in a big pot with the veggie broth, all spice and nori sheets. You can tear the sheets into smaller pieces first.
5. Cook in medium heat until all vegetables are soft (but not too soft)
6. Take out the nori sheets. Of course you can leave small bits and pieces there too.
7. Add smoked tofu cubes and cooking cream. Give it a good mix.
8. Enjoy with fresh dill and rye bread (a Nordic classic) if you can – the best combo!